Fall Pear and Potato Gratin

September 14, 2011
Author Notes

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

  • Serves 4 to 6
  • 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
In This Recipe
  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.

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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!