Deliciously Cheesy Gruyère Potato Gratin


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These potatoes are beyond delicious. Not only are they easy to make, they are really easy to eat. See that brown crust underneath the golden cheesy potatoes? That is some good stuff right there! Crunchy, crusty & toasty. Yum!!! It’s one of those dishes that doesn’t need anything else added to it. I thought about adding ham to it, but decided that I didn’t want to alter the taste of the potatoes. This is the type of potato dish that you could serve with just about anything.
Ingredients:

  • 2 Tbsp unsalted butter
  • 1 shallot, finely chopped
  • 2 Tbsp all-purpose flour
  • 1/2 cup chicken stock
  • 1/2 cup half & half
  • 1 cup grated Gruyère cheese
  • 1 tsp chopped thyme
  • Salt and freshly ground pepper, to taste
  • 6 medium sized Yukon Gold potatoes, cut into 1″ chunks
  • 1/2 cup shredded Parmesan cheese

Directions:

Preheat an oven to 375ºF.

1) Grab a 10-inch ( 3 qt ) nonstick skillet that is oven safe and has a lid. Over medium heat, melt the butter. Add the shallot and cook, stirring occasionally, until tender, 3-4 minutes.

2) Add the flour and cook, stirring constantly, 2-3 minutes.

3) Slowly stir in the stock and the half & half. Mix well to get smooth.

4) Add the Gruyère and thyme and stir until the cheese has melted and smooth. Taste and add salt & pepper to liking.

5) Add the potatoes and stir to coat them well. Cover the pan and cook over medium heat for 15 minutes. Check it half way through to be sure it’s not browning too fast or sticking to the bottom of your pan. Stir if you need to to keep it from sticking, but you want to create a crust on the bottom. If it’s browning too fast, lower the heat. Keep it covered.

6) Remove the lid and sprinkle the parmesan on top. Transfer the skillet to the oven and bake, uncovered, until the top is golden brown and bubbling at the edges, 30 to 35 minutes.

7) Let cool for at least 5-10 minutes before serving.

If there are puddles of oil on the surface, take some paper towels and carefully dab the oil to soak it up and remove. It’s going to be hot, so use caution and common sense when doing this. Gruyère can tend to be on the oily side, but it is so tasty! There is no substitution for the cheesy flavor in this particular recipe. It’s worth it!

Serves 6 to 8.

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