Cheesy Potato Gratin
Creamy and comforting, this potato gratin is a delicious side dish that will surely impress your guests. The layers of tender Yukon Gold potatoes are bathed in a luscious mixture of Gruyère cheese, cream, and aromatic thyme, creating a rich and flavorful experience in every bite. Topped with a golden layer of Parmigiano-Reggiano, this gratin emerges from the oven bubbling and irresistible, ready to be enjoyed as a wonderful addition to any meal.
— Constant Cookbook
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
Instructions
- 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.
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