American
Potato Gratin
- Prep time 20 minutes
- Cook time 1 hour 15 minutes
- Serves 10
Author Notes
Inspired by Ina Garten's Potato-Fennel Gratin and Dave Lieberman's Herbes de Provence Potato Gratin. —peteb
What You'll Need
Ingredients
-
1/2 teaspoon
freshly ground black pepper
-
1
large yellow onion, thinly sliced
-
2 tablespoons
olive oil
-
1 tablespoon
unsalted butter
-
2 pounds
russet potatoes (4 large)
-
2 cups
heavy cream
-
2 1/2 cups
grated Gruyère cheese (1/2 pound)
-
1 teaspoon
kosher salt
-
1 tablespoon
Herbes de Provence
-
2-3
garlic cloves, smashed
Directions
- Preheat oven to 350 degrees F.
- Butter the inside of a 10-by-15-by-2-inch (10-cup) baking dish.
- In a small saucepan, bring the half-and-half, garlic cloves and Herbes de Provence to a simmer. Season, to taste, with salt and pepper. Remove the garlic cloves. Set aside.
- Sauté the onions in the olive oil and butter on medium-low heat for 15 minutes, until tender.
- Peel the potatoes, then thinly slice them by hand or with a mandoline.
- Arrange the potatoes in an overlapping layer on the bottom of the dish. Season the layer generously with salt and pepper. Scatter lightly with some of the sautéed onion and grated cheese. Make another potato, onion and cheese layer, finishing with a most generous cheesing.
- Press the layers down gently. Pour the half-and-half mixture over the potato layers and fill the dish up to the top of the potatoes. Cover the dish loosely with foil so it is not touching the cheese on top and bake 45 minutes, uncover and bake another 15 to 30 minutes until the potatoes are very tender and the cheese is bubbly and nicely browned.
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