Thursday, November 10

Potato-Gruyère Gratin



There’s something about the holidays that are synonymous with indulgent potato dishes. Everyone knows about mashed potatoes and gravy at Thanksgiving, but in my family the holidays often bring out my mom’s potato-gruyere gratin. Because it’s a dish we mainly had on special occasions, I never realized that it was weeknight-easy to make. I like to make sure that it’s extra cheesy and garlicky, but feel free to customize it however you like. My favorite part is the brown-crispy top, so make sure to use a large shallow baking dish to maximize the crispy-to-soft ratio.

Potato-Gruyère Gratin:
  • Peel and slice 4 russet potatoes into 1/4" slices.
  • Meanwhile, brush a large, shallow baking dish with melted butter.
  • Place one a single layer of sliced potatoes in the bottom of the dish, then sprinkle with 1/2 tbsp. minced garlic, 1/2 tbsp. of fresh rosemary, and salt and pepper.
  • Sprinkle 3/4 c. of grated Gruyère* cheese evenly over the top, then splash 1/2 c. half and half over the top.
  • Repeat to form 2 more layers, then place in a 375°F oven for an hour.
  • Bake until potatoes are soft and the top of the gratin is golden brown and bubbling.**
  • Let potatoes cool for 10 minutes, then divide onto plates and serve.

Serves six - eight (side dish)
*A hard yellow cheese from Switzerland.
**If top gets brown too quickly, cover with foil and continue baking until potatoes are tender. Remove foil during the last 10 minutes of baking.