Cheesy Potato Gratin
User Reviews
5
Cheesy Potato Gratin
Description
Cheesy Potato Gratin starts with thin ⅛ inch slices of Yukon Gold potatoes arranged in a shallow baking dish and seasoned with salt and pepper. The cream base is prepared by sautéing diced yellow onions until they start to caramelize, then simmering with heavy cream until slightly thickened. Gruyere and Parmesan cheeses are melted into the cream along with crème fraîche to add tang and richness.
This mixture is poured over the layered potatoes, and additional Gruyere is sprinkled on top to create a crust that browns during baking. The gratin cooks at 400°F for 45 minutes to an hour, until potatoes are fork tender and the top is golden and bubbly. After baking, resting allows the gratin to set for easier serving.
The resulting dish is creamy and cheesy with a pleasant blend of caramelized onion flavor and a tender yet structured potato texture. The combination of cheeses promotes a savory, slightly nutty character with a creamy mouthfeel that is substantial but not heavy.
Using a mandoline slicer is recommended for even potato slices and consistent cooking. The gratin is suitable as a side dish for various main courses or as a comforting vegetarian main.
Ingredients
- 2 pounds Yukon Gold potatoes Russet potatoes, sweet potatoes, or combination also usable
- kosher salt freshly ground
- black pepper freshly ground
- 1 tablespoons olive oil
- 1 yellow onion diced
- 1 ½ cups heavy cream
- 1 cup gruyere cheese shredded
- ¾ cup Parmesan Cheese shredded
- ¼ cup crème fraîche or mascarpone cheese
- thyme fresh, for garnish
Instructions
- Preheat an oven to 400°F. Grease a 9-inch baking dish with butter or non-stick cooking spray.
- Cut the potatoes into ⅛ inch slices. Arrange the slices, slightly overlapping, on the bottom of the baking dish and season with salt and pepper.
- In a medium skillet, heat the olive oil over medium high heat. Add the onion and sauté until starting to caramelize, about 8-10 minutes. Add the heavy cream and bring the liquid to a simmer. Simmer until slightly thickened, about 5 minutes. Stir in ¾ cup of the gruyere cheese and all of the parmesan and cook until smooth and melted. Remove the mixture from the heat, let cool slightly and stir in the crème fraîche. Season with salt and pepper.
- Pour the cream mixture evenly on top of the potatoes and sprinkle the remaining ¼ cup of Gruyere cheese evenly on top. Bake until golden brown and bubbly and the potatoes are fork tender when pierced with a knife, about 45 minutes to 1 hour. Let the gratin rest for about 15-30 minutes before serving. Garnish with thyme and serve.
Notes
- Using a mandoline slicer helps achieve consistent thin potato slices for even cooking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8people
Amount Per Serving
Calories 379 kcal
% Daily Value*
| Calories | 379kcal | 19% |
| Carbohydrates | 23g | 8% |
| Protein | 12g | 24% |
| Fat | 27g | 42% |
| Saturated Fat | 16g | 80% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 8g | 40% |
| Cholesterol | 79mg | 26% |
| Sodium | 290mg | 12% |
| Potassium | 571mg | 12% |
| Fiber | 3g | 12% |
| Sugar | 3g | 6% |
| Vitamin A | 933IU | 19% |
| Vitamin C | 24mg | 27% |
| Calcium | 331mg | 33% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
