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Golden Potato Gratin
Credit:
Gentl and Hyers
Recipe Summary
prep: 20 mins
total: 2 hrs 15 mins
Yield: Serves 6 to 8
Ingredients
Ingredient Checklist
2 cups heavy cream
Kosher salt and freshly ground pepper
1 pinch saffron, crushed (1/8 teaspoon)
1/8 teaspoon freshly grated nutmeg
1 tablespoon unsalted butter, plus more, softened, for dish
1 medium onion, halved and thinly sliced (2 1/4 cups)
2 pounds Yukon Gold or German Butterball potatoes (4 to 6 medium)
3 ounces Gruyère, grated (1 cup)
Cook's Notes
Use a mandoline slicer to cut thin, even slices of potato.
Gallery
Golden Potato Gratin
Credit:
Gentl and Hyers
Recipe Summary
prep: 20 mins
total: 2 hrs 15 mins
Yield: Serves 6 to 8
Gallery
Golden Potato Gratin
Credit:
Gentl and Hyers
Golden Potato Gratin
Credit:
Gentl and Hyers
Golden Potato Gratin
Recipe Summary
prep: 20 mins
total: 2 hrs 15 mins
Yield: Serves 6 to 8
Recipe Summary
prep: 20 mins
total: 2 hrs 15 mins
Yield: Serves 6 to 8
prep: 20 mins
total: 2 hrs 15 mins
prep:
20 mins
total:
2 hrs 15 mins
Yield: Serves 6 to 8
Serves 6 to 8
Ingredients
Ingredients
- 2 cups heavy cream
- Kosher salt and freshly ground pepper
- 1 pinch saffron, crushed (1/8 teaspoon)
- 1/8 teaspoon freshly grated nutmeg
- 1 tablespoon unsalted butter, plus more, softened, for dish
- 1 medium onion, halved and thinly sliced (2 1/4 cups)
- 2 pounds Yukon Gold or German Butterball potatoes (4 to 6 medium)
- 3 ounces Gruyère, grated (1 cup)
Directions
In a saucepan, heat cream, 1 teaspoon salt, 1/8 teaspoon pepper, saffron, and nutmeg over medium until bubbling around edges. Remove from heat; let stand 20 minutes.
Meanwhile, heat butter in a medium skillet over medium until bubbling. Add onion, season generously with salt, and cook, stirring occasionally, until softened, about 10 minutes. Reduce heat to medium-low and continue cooking until deep golden brown, about 15 minutes. (If mixture is becoming too dark, add water, 1 teaspoon at a time, and scrape up any browned bits; you should have about 1/2 cup caramelized onion.)
Preheat oven to 300°F. Brush a 2-quart baking dish with butter. Peel and thinly slice potatoes 1/8-inch thick. Shingle half of potatoes in bottom of dish. Top with caramelized onion and half of cheese. Shingle remaining potatoes over top. Pour cream mixture over potatoes, and top with remaining cheese. Bake until potatoes are fork-tender and top is bubbling and golden, about 1 hour and 25 minutes. Let stand at least 15 minutes before serving.
Cook's Notes
Use a mandoline slicer to cut thin, even slices of potato.
Cook’s Notes
Use a mandoline slicer to cut thin, even slices of potato.
Reviews
Add Rating & Review
Reviews
Add Rating & Review
Add Rating & Review
All Reviews for Golden Potato Gratin
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Golden Potato Gratin
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
