Chive and Black Pepper Potato Gratin

Name: Chive and Black Pepper Potato Gratin
Prep time: 15 min
Cook time: 65 min
Total time: 80 min
Yield: 10 to 12 servings
Cuisine: FRENCH, AMERICAN
Ingredients: 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 Gruy&#232;re; Minced fresh chives for garnish (optional)

Be the first to Write a Review

Pin It

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.

Prep Time 15 minutes

Cook Time 65 minutes

Servings 10 to 12

Ingredients

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)

Directions

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

Chive and Black Pepper Potato Gratin

Ingredients

Directions

Related Items