Potato Gratin will rock your holiday table this year.
I think I promised this recipe last month, and to be honest, since Anthony started school, I’ve been a little behind on well, everything. But I have finally got my groove back, and better late than never, here it is, a delicious, and super easy potato gratin.
For this recipe, I got to use my new mandoline again. Again, it was for potatoes (like
homemade potato chips), but it worked out so perfectly! Traditionally, potato gratin is made with gruyere cheese, and all I had on hand was cheddar, so I opted for that instead. The sharp cheddar was delicious against the creamy potatoes. It was like a simple twice baked potato in casserole form.
Since potatoes contain a natural starch, they have a tendency to require a generous amount of salt. Choose to enhance the flavor by adding bacon or ham.
1/2 cup chicken stock
1 1/2 cups heavy cream
1 bay leaf
2 tbsp butter
1 tsp garlic powder
2 1/2 lbs Yukon gold potatoes, peeled and sliced 1/8” thick
salt and pepper
1 cup shredded cheddar
Preheat oven to 350 degrees.
In a small sauce pan combine cream, broth, bay leaf and garlic powder on the stove over a medium heat to simmer. Remove pan from heat and set aside for the flavors to infuse as you prepare the gratin.
In a shallow baking dish, place the potatoes in even layers. Sprinkle with lots of salt and pepper. Pour the cream mixture over the potatoes and sprinkle with cheese.
Transfer baking dish to the oven and bake until the potatoes are fork tender and the cheese is golden brown, about 50 minutes. When cooked, remove the baking dish from the oven and let cool slightly before serving.
Get the printable here: