Scalloped Potato Gratin
Perfect for both Thanksgiving celebrations and cozy family suppers, our starter makes it easy to whip up a savory scalloped potato gratin with homemade flavor. If you like, you can use a mixture of potatoes, sweet potatoes, carrots and parsnips instead of russet potatoes alone.
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 (5.6 oz./158 g) scalloped potato (includes sauce mix, onion and topping packets)
- 1 1/2 cups (6 oz./185 g) grated Gruyère cheese (optional)
- 2 Tbs. unsalted butter, melted
Directions
Preheat an oven to 375°F (190°C). Butter a 13-by-9-inch (33-by-23-cm) baking dish.
Place the potatoes in a large bowl.
In a saucepan over medium-high heat, whisk together the half-and-half, sauce mix and onions. Bring to a boil. Continue cooking, whisking constantly, until the sauce thickens, about 1 minute. Pour the sauce over the vegetables, add two-thirds of the cheese and stir to evenly distribute. Pour the mixture into the prepared baking dish, sprinkle the top with the remaining cheese and cover with foil.
Bake for 30 minutes, then uncover and continue baking for 25 minutes. In a small bowl, stir together the topping and melted butter. Sprinkle over the gratin and continue baking until the bread crumbs are golden brown and the edges are bubbling, 5 to 10 minutes more. Let rest for 10 minutes before serving. Serves 10 to 12.
Williams-Sonoma Test Kitchen