Why did I rename my potato dish "Idaho Potato Gratin"? Well, it was in 2017 at the InternationaI Food Bloggers Conference in Sacramento that I spotted them from the other side of the room. Yes, Idaho Potatoes in the form of a chip! I succumbed to my weakness and darted as quickly as I could to grab a handful. The Idaho Potato representative greeted me with a smile and as I munched away, she proceeded to tell me about Idaho Potatoes.
Did you know that potatoes:
- provide Vitamin C
- are Heart Healthy, Fat Free and Cholesterol Free
- are Gluten Free and one potato is only about 110 calories
- There is more potassium per serving in a potato than a banana
- "Idaho’s rich volcanic soil, warm days, cool nights, and clean water from the majestic Idaho mountains provide Idaho® potatoes with their unique texture, taste, and dependable performance."
I returned home from the conference with a new appreciation for Idaho Potatoes and a craving for my potato gratin. I visited our local market and asked the produce clerk if the russets were from Idaho and he said, "Well that is what the box says." I smiled, threw several of them in my basket and returned home to make, "Idaho Potato Gratin." Yum!!!
Idaho Potato Gratin
- 2 ½ pounds Idaho russet potatoes, about 3 large potatoes
- ½ teaspoon salt
- ½ teaspoon freshly ground pepper
- ½ teaspoon garlic powder
- ½ teaspoon dry mustard
- 1 ½ cups grated Gruyère cheese, or Fontina cheese or Swiss or another of your favorite cheeses
- 1 cup chicken or vegetable broth
- 1 cup heavy cream
- 3 Tablespoons butter, divided
- Preheat oven to 400℉.
- Butter the bottom and sides of a gratin pan with 1 Tablespoon of butter. (Any 2 ½- to 3-quart gratin dish or other shallow baking dish.)
- In a small bowl combine the salt, pepper, garlic powder and dry mustard and set aside.
- Peel potatoes and thinly slice with a mandolin, food slicer, food processor or carefully with a knife. The slices should be about ⅛ inch. So that the potatoes don't turn brown, I usually keep the whole, peeled potatoes in a bowl of water and dry each one with a clean towel before slicing.
- Place ⅓ of the sliced potatoes in the bottom of the buttered pan overlapping each other.
- Sprinkle ⅓ of the seasoning mixture on the sliced potatoes.
- Sprinkle ⅓ of the cheese on top of the seasoned potatoes.
- Do this again - ⅓ potatoes, ⅓ seasoning and then ⅓ of the cheese.
- Place the remainder of the potatoes in the dish and sprinkle with the remainder of the seasoning (do not add the cheese yet).
- In a separate bowl combine the broth and the heavy cream and pour evenly over the potatoes.
- Sprinkle the remaining cheese on top.
- Dot the top of the gratin with 2 Tablespoons of butter.
- Cover the dish tightly with foil and bake for 30 minutes.
- Uncover and continue to bake for 30 minutes longer or until the potatoes are tender and the gratin is golden brown on top.
- Let the gratin sit for 10 minutes before serving.
Gr8 Make-Ahead Tips:
- The gratin can be made in the morning and cooled on the counter and reheated in a 350℉ oven.
- To make the day ahead, cool completely after baking, cover and refrigerate. Bring to room temperature and reheat covered in a 350℉ oven.
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