Recipes Side Dishes Potatoes Cheesy Potato Gratin

Cheesy Potato Gratin

Cheesy Potato Gratin is rated 5.0 out of 5 by 4.
  • y_2017, m_5, d_23, h_13
  • bvseo_bulk, prod_bvrr, vn_bulk_1.0.0-hotfix-1
  • cp_1, bvpage1
  • co_hasreviews, tv_0, tr_4
  • loc_en_US, sid_recipe.cheesy-potato-gratin, prod, sort_[SortEntry(order=SUBMISSION_TIME, direction=DESCENDING)]
  • clientName_williamssonoma
  • bvseo_sdk, java_sdk, bvseo-4.0.0
  • CLOUD, getAggregateRating, 10ms
  • REVIEWS, PRODUCT
Prep Time: 15 minutes
Cook Time: 50 minutes
Servings: 8

Enriched with two kinds of cheeses, this gratin is easy to prepare, as it does not call for layering the potatoes in a baking dish. Instead, chunks of potatoes are simmered on the stovetop in a fry pan, along with the ingredients for the sauce. Then the gratin is baked in the oven until golden brown and bubbling.

Ingredients:

  • 1 Tbs. unsalted butter
  • 1 shallot, finely chopped
  • 2 Tbs. all-purpose flour
  • 1/2 cup chicken stock
  • 1/2 cup heavy cream
  • 1 cup grated Gruyère cheese
  • 1 tsp. chopped fresh thyme
  • Salt and freshly ground pepper, to taste
  • 3 lb. Yukon Gold potatoes, peeled and cut into 1 1/2-inch chunks
  • 1/2 cup grated Parmigiano-Reggiano cheese

Directions:

Preheat an oven to 375ºF.

In a 10-inch nonstick fry pan over medium heat, melt the butter. Add the shallot and cook, stirring occasionally, until tender, 3 to 4 minutes. Add the flour and cook, stirring constantly, until fragrant, 1 to 2 minutes. Slowly stir in the stock and cream. Add the Gruyère and thyme and stir until the cheese has melted, about 1 minute. Season with salt and pepper. Add the potatoes and stir to coat them well. Cover the pan and cook over medium heat for 15 minutes.

Remove the lid and sprinkle the Parmigiano-Reggiano on top. Transfer the pan to the oven and bake, uncovered, until the top is golden brown and bubbling at the edges, 30 to 35 minutes. Let cool for 5 minutes before serving. Serves 6 to 8.

Williams-Sonoma Kitchen.
Rated 5 out of 5 by from Family Favorite Everyone I have made this for loves it. I prefer it fresh, but it's not too shabby reheated. I even screwed up once and bought Gouda instead of Gruyere and it was still delicious.
Date published: 2016-11-23
Rated 5 out of 5 by from Easy and tasty! Made this as part of our Thanksgiving this year; everyone loved it. It made A LOT, though--I would cut in half next time, as it is quite rich.
Date published: 2015-01-21
Rated 5 out of 5 by from Delicious and a go-to potato dish This dish is fabulous. It has a strong flavor, so I would recommend pairing it with something that does not. Very rich and creamy and while it has a number of steps to go through which I think requires getting the ingredients out in advance to make it easy on yourself, it is not difficult to make. A+.
Date published: 2012-10-19
Rated 5 out of 5 by from AMAZING -- sent it to my mom too Simply amazing. The gruyere cheese really tops it off. I added extra cream because I needed to use the remainder of a carton. My roommates and boyfriend loved it.
Date published: 2012-10-17
  • y_2017, m_5, d_23, h_13
  • bvseo_bulk, prod_bvrr, vn_bulk_1.0.0-hotfix-1
  • cp_1, bvpage1
  • co_hasreviews, tv_0, tr_4
  • loc_en_US, sid_recipe.cheesy-potato-gratin, prod, sort_[SortEntry(order=SUBMISSION_TIME, direction=DESCENDING)]
  • clientName_williamssonoma
  • bvseo_sdk, java_sdk, bvseo-4.0.0
  • CLOUD, getReviews, 10ms
  • REVIEWS, PRODUCT