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!
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
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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