Fall Pear and Potato Gratin

September 14, 2011
0 Ratings
  • Serves 4 to 6
Author Notes

This is a nice savory side with a hint of sweetness from the pears...great for a fall evening! —inpatskitchen

What You'll Need
  • 1 large onion, very thinly sliced
  • 2 tablespoons butter
  • 4 medium Yukon Gold potatoes, very thinly sliced and simmered in water for 5 minutes, drained and patted dry
  • 2 Bartlett pears, peeled, cored and thinly sliced
  • 1 cup half and half or light cream
  • 1/2 teaspoon salt
  • 1/4 teaspoon white pepper
  • 5 or 6 gratings nutmeg
  • 1 1/2 cups finely grated Swiss cheese (I used Gruyere) divided
  1. In a large saute pan, saute the sliced onion in the 2 tablespoons butter until lightly caramelized ( about 10 minutes over medium heat). Set aside.
  2. In a small sauce pan, heat the half and half to simmering and reduce by about 1/3. Add the salt, white pepper and nutmeg. Off the heat, stir in 1/2 cup of the cheese.
  3. In a well buttered baking dish ( I used a 9 x11 x2 inch oval), layer 1/3 of the potatoes, slightly overlapping. Layer 1/2 of the pears over the potatoes.
  4. Sprinkle the caramelized onions over the pear layer and then layer the second third of the potatoes followed by the rest of the pears. Layer the remaining potatoes over the top.
  5. Pour the cream and cheese mixture over the casserole followed by the remaining one cup of cheese.
  6. Bake, covered, at 350F for 1 1/2 hours. Uncover and continue to bake 15 to 20 minutes more.

See what other Food52ers are saying.

  • dymnyno
  • lapadia
  • Horto
  • wssmom
  • EmilyC

Recipe by: inpatskitchen

I think I get my love for food and cooking from my mom, who was an amazing cook. She would start baking and freezing a month before Christmas in order to host our huge open house on Christmas afternoon. I watched and I this day I try not to procrastinate when it comes to entertaining. My cooking style is pretty much all over the place, although I'm definitely partial to Greek and Italian cuisine. Oh yes, throw a little Cajun in there too!

43 Reviews

Julie J. November 24, 2016
has any tried this, and substituted the potatoes for sweet potatoes? I had a similar recipe years ago, but not finding it now!
inpatskitchen November 24, 2016
Hi Julie! I've never tried it but it sounds wonderful...please let me know the results if you do try it.
Sandra T. November 21, 2015
Made this last year to rave reviews from all Potatoes cheese, caramelized onions, cream and pears...sheer heaven! Making it for Thanksgiving this year, and was wondering how well this would hold up, made the evening before, reheated Thanksgiving day. I've re-heated other gratin potato dishes before, and actually think they're even better the next day. But those recipes did not include pears. Anyone?
inpatskitchen November 21, 2015
Thanks so much for enjoying this Sandra. I've never made it and re heated the next day, so hopefully others will chime in.
Sandra T. November 21, 2015
Thanks, Pat! Yes, hopefully so. I'm not so worried about the prep time on the big day, as I am the fact that even with my double oven it's going to get crowded in there, especially as this dish requires some time to cook, as do my roasted root veggies! May just schedule it to finish an hour before dinner, cover it with foil, keep warm atop the stove, leaving me room and time to cook the roasted root veggies.
inpatskitchen November 21, 2015
Great idea Sandra....we have been frying our turkeys to free oven space...what a lifesaver!! Have a wonderful Holiday!
dymnyno November 14, 2013
This sounds especially delicious! Nice picture , too.
inpatskitchen November 14, 2013
Thanks so much dymnyno! We really enjoy this!
lapadia November 12, 2013
Hi Pat! I forgot to get back that made this recipe...JUST 2 weeks ago, great Bosc pear harvest this year. Excellent recipe :)
BTW - a couple days ago a wind storm brought down branches from a doug fir that hit the pear tree and took the whole right side of tree off :(
inpatskitchen November 12, 2013
So glad you liked this! Thanks! I hope the pear tree will be ok.
Horto October 25, 2013
Really need to cook for 1 1/2 hours?
inpatskitchen October 25, 2013
Hi Horto! I find baking raw potatoes takes an extremely long time...however you could certainly check after a hour.
Muse September 21, 2013
This sounds so going to add it to my Thanksgiving repertoire...thank you for sharing this wonderful recipe! Peace, Light and Love.
inpatskitchen September 21, 2013
Thanks Muse! I do hope you enjoy this if you try it!
buzymom September 29, 2011
1 saute pan, 1 sauce pan, 1 pan to simmer potatoes, colander, mandolin, baking dish, cheese grater, 2 wooden spoons, knife... too much equipment to make on Turkey day unless you will be a guest a want a messy kitchen when you get home. Flavor was great much lighter than regular scalloped potatoes. Suggestion..grate cheese in advance and add before the 1/2 and 1/2 cools also find the right size pan. I had 12 x12 an 9 x 13 but no 9 x 11. I used Jarlsberg yum.
inpatskitchen September 29, 2011
You're right! A lot of pans, but remember you can always caramelize the onions the day before and refrigerate and have the cheese grated ahead... and since it bakes for about 2 hours, everything can go together quite early. I'm glad you enjoyed this though..thanks!
wssmom September 17, 2011
The Spouse ignored the Yukon Gold request and came home with some purple potatoes from the farmer's market today; the color scheme will be weird but going to do this tomorrow ....
Bevi September 17, 2011
Please take a photo!
inpatskitchen September 17, 2011
I agree with Bevi...please take a photo..BUT never trust the spouse!!
EmilyC September 16, 2011
This looks so good...potato gratin is one of my all-time favorites, and the addition of pear is a great twist.
inpatskitchen September 16, 2011
I really liked the addition of pear..a nice change up to a simple gratin..thanks!
BlueKaleRoad September 15, 2011
Ahh, what a lovely fall dish...makes me happy, and hungry!
inpatskitchen September 15, 2011
Thank you....makes me happy too!
lapadia September 15, 2011
Fantastic, IPK! Definitely perfect for a fall evening, and with a little vanilla bean, cut down (a bit) on the cheese, which needs to be Gruyere :) and omit the onion, I can taste this for a holiday breakfast w/sausage on the side, too!
inpatskitchen September 15, 2011
Thank you!! Your breakfast idea sounds fantastic!!
TheWimpyVegetarian September 14, 2011
What a fabulous idea! I love, love this and have bookmarked for Thanksgiving!
inpatskitchen September 14, 2011
Thanks! Let me know how you like it if you make it.
Bevi September 14, 2011
So nice - this looks like a great Thanksgiving side.
inpatskitchen September 14, 2011
Thanks Bevi...I've been thinking the same..
AntoniaJames September 14, 2011
Mmmm, yum. Makes me love the turning of the seasons even more. Such a great recipe! ;o)
inpatskitchen September 14, 2011
Fall is my absolutely favorite season here in MI..pears, apples, Thanksgiving around the corner ( my favorite holiday!) Thanks so much!
AntoniaJames September 14, 2011
So now I'm thinking . . . . a bit of fresh thyme and just the tiniest whisper of sage in this? And yes, definitely a good candidate for Thanksgiving!! ;o)
inpatskitchen September 14, 2011
Oh that sounds lovely!
SKK September 14, 2011
Amazing recipe! Pears and potatoes and cream and butter. I am loving this!
inpatskitchen September 14, 2011
Thanks SKK! And don't forget a little cheese...
wssmom September 14, 2011
Pears and potatoes, whoa, this is incredible!!
inpatskitchen September 14, 2011
Thanks wssmom!
Ms. T. September 14, 2011
Yum! Great combo.
inpatskitchen September 14, 2011
Thank you...I agree!!
boulangere September 14, 2011
So lovely.
inpatskitchen September 14, 2011
You are too kind! Thanks!
aargersi September 14, 2011
I absolutely love this idea, the pear potato combination sounds fantastic, and of course cheese is good on everything!!!!
inpatskitchen September 14, 2011
Oh thank you aargersi! I thought the whole combo was wonderful!!