Imported from the web

Potato Gratin

Name: Potato Gratin
Prep time: 20 min
Cook time: 70 min
Total time: 90 min
Yield: 8 servings
Cuisine: French
Ingredients: 3 tbsp butter; 1 onion (small, finely diced); 1 clove garlic (minced or grated); 1 tsp thyme (chopped; or use 1/2 teaspoon dried thyme); 3 tbsp flour (Use gluten-free flour for a gluten-free version.); 1.5 cup milk (The source offers heavy cream as an alternative.); 1.5 cup Gruyère cheese (shredded; reserve 1 cup for topping); nutmeg (1 pinch; optional); salt (to taste); black pepper (to taste); 4 lb potatoes (thinly sliced; russet or Yukon Gold are suggested, but any potato will work)

Imported by Lydia Heaton on SeeMeCook

Thinly sliced potatoes baked until tender in a creamy, savory cheese sauce with onion, garlic, and thyme. Gruyère melts into the sauce and forms a cheesy topping.

8 servings90 minFrench

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Ingredients

3 tbsp butter
1 onion (small, finely diced)
1 clove garlic (minced or grated)
1 tsp thyme (chopped; or use 1/2 teaspoon dried thyme)
3 tbsp flour (Use gluten-free flour for a gluten-free version.)
1.5 cup milk (The source offers heavy cream as an alternative.)
1.5 cup Gruyère cheese (shredded; reserve 1 cup for topping)
nutmeg (1 pinch; optional)
salt (to taste)
black pepper (to taste)
4 lb potatoes (thinly sliced; russet or Yukon Gold are suggested, but any potato will work)

Steps

1
Melt the butter in a saucepan over medium heat.
2
Add the finely diced onion and cook until tender, about 3–5 minutes.
3
Add the garlic and thyme, then cook until fragrant, about 1 minute.
4
Sprinkle in the flour, mix well, and cook until it begins to turn lightly golden brown, about 1 minute.
5
Add the milk and cook, stirring, until the sauce thickens, about 1–2 minutes.
6
Reduce the heat. Add 1/2 cup of the shredded cheese, mix, and let it melt into the sauce.
7
Add the optional pinch of nutmeg, then season the sauce with salt and pepper to taste.
8
Spread some of the sauce over the bottom of a large baking dish, casserole dish, or cast-iron pan.
9
Arrange the sliced potatoes in the dish, putting sauce between each layer. The author suggests dipping each slice into the sauce as it is placed in the pan, particularly when arranging the slices vertically.
10
Pour any remaining sauce over the potatoes.
11
Sprinkle the remaining cheese over the top.
12
Bake in an oven preheated to 350°F (180°C) until the potatoes are tender, about 45–60 minutes.

Notes

Options mentioned: replace the milk and flour with heavy or whipping cream; use another favorite melting cheese or a combination, such as Swiss, mozzarella, Havarti, cheddar, Parmesan, Asiago, or Pecorino Romano; or add bacon. For a more horizontal arrangement, layer potatoes and sauce alternately. A reader comment reports the dish can be made ahead and reheated, but no reheating instructions are provided.