Chive and Black Pepper Potato Gratin
Transform ordinary potatoes into a sensational side with our chive and black pepper gratin starter. Using a mandoline or food processor makes quick work of cutting the potatoes into thin, uniform slices.
- 3 lb. (1.5 kg) russet potatoes, peeled and sliced 1/16 inch (2 mm) thick
- 4 cups (32 fl. oz./1 l) half-and-half
- 1 package chive and black pepper gratin starter
- 1 1/2 cups (180 g) grated cheese, such as cheddar or Gruyère
- Minced fresh chives for garnish (optional)
Preheat an oven to 375°F (190°C). Butter a 13-by-9-inch (33-by-23-cm) baking dish or large oval gratin dish.
Place the potatoes in a large bowl.
In a saucepan over medium-high heat, whisk together the half-and-half and gratin starter and bring to a boil. Continue cooking, whisking constantly, until the sauce thickens, about 1 minute. Pour the sauce over the potatoes, add about two-thirds of the cheese and stir to combine. Pour the mixture into the prepared baking dish, sprinkle with the remaining cheese and cover with foil.
Bake for 30 minutes, then uncover and continue baking 30 minutes more. Remove from the oven and let stand at room temperature 10 minutes before serving. Sprinkle with the chives and serve immediately. Serves 10 to 12.
Williams-Sonoma Test Kitchen