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    Idaho Potato Gratin

    October 13, 2017 by Kyle Leave a Comment

    This Idaho Potato Gratin is flavorful, cheesy and a perfect side dish for meat, chicken or fish. The perfect make-ahead of time recipe!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."This Idaho Potato Gratin is flavorful, cheesy and a perfect side dish for meat, chicken or fish. The perfect make-ahead of time recipe!

    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!!!

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    Idaho Potato Gratin

    This Idaho Potato Gratin is flavorful, cheesy and a perfect side dish for meat, chicken or fish. The perfect make-ahead of time recipe!
    Prep Time20 mins
    Cook Time1 hr
    resting time10 mins
    Total Time1 hr 20 mins
    Course: Side Dish
    Cuisine: French
    Keyword: potato gratin
    Author: Kyle

    Ingredients

    • 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
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    Instructions

    • 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.

    Notes

    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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