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Potato Gratin Gruyere

Added by Despina33 | Wed 28 Jan 2009 @ 12:03

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Ingredients
3 pounds russet (Idaho) potatoes, peeled and thinly sliced with a mandolin
1 tablespoon butter, softened
2 cups half-and-half or 15% cream
3 garlic cloves, smashed
1 tablespoon herbes de Provence
Salt
Freshly ground black pepper
2 cups grated Gruyere, packed

Method
Preheat the oven to 400 degrees F.
Peel and wash the potatoes and slice them really thinly using a plastic mandoline.

Generously butter a 12-inch ovenproof baking or gratin dish (about 2 1/2 to 3-quarts).

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.

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 grated cheese. Make another potato 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 30 minutes, uncover and bake another 10 to 15 minutes until the cheese is bubbly and nicely browned.

Let cool

tried this recipe or a similar one? share your tips...

1. by Wendy on Sat 08 Oct 2011 @ 18:10

These comments were HELPFUL! THANKS!<br />

2. by gavin newley on Sat 20 Mar 2010 @ 17:12

HI, I made this today, have done on many occasions in the past. I use strong mature chedddar in mine. I also par boil potatoes from cold for 5 minutes. Then layer and bake for 30 minutes. Always turns out well and a nice golden colour. I add grated carrot, garlic and sliced onions that have been cooked in butter for a tastier version.

3. by julie on Wed 27 Jan 2010 @ 18:47

Try precooking the sliced potatoes in a saucepan just covering them with a mixture of milk and water for about 6 mins. This greatly reduces the baking time. Drain and arrange carefully in the baking tin. Make sure you choose a firm waxy potato and simmer very gently otherwise you will end up with a sloppy mash!

4. by Denise on Tue 20 Oct 2009 @ 16:40

I cook mine for about 90 minutes at 170 in an electric oven, this seems to work well.

5. by kat donnelly on Mon 05 Oct 2009 @ 16:37

i did this before and mine stayed hard for longer too...and mine were part boiled!!
maybe the type of potato matters?

6. by Despina33 on Tue 04 Aug 2009 @ 17:48

Make sure your potates are sliced THINLY and cook until tender covered with foil. Covering with foil will also keep the steam from escaping

7. by Dawn Louise on Wed 01 Jul 2009 @ 04:07

Dan you have to turn the oven on : )

8. by Dan Sanchez on Tue 09 Jun 2009 @ 22:15

My Gratin has been in the oven for over an hour, and the potato's are still rock hard....what went wrong???

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