Gruyère Potato Gratin is the perfect side dish for any holiday meal–or even just Sunday dinner. Rich, creamy, and tangy from the gruyère, it is sure to be a hit! Merry Christmas, A Joyous Solstice and Happy Holidays in general!
I have a good blogging friend who takes this week and next week off from blogging. Some years this week is not so hectic, but this year I kinda suspect I should have just done the same. We were in Columbus last weekend for my family Christmas, and then John’s parents were here this week. And so now I have some time to sit down and look at this post, and today, Christmas Eve, is almost over. Yikes. Next week should be slower. Maybe you will see lots of new posts from me then.
Yeah I snorted a little when I typed that too.
So about this gratin. And no I did not get it to you in time for Thanksgiving or Christmas–I made it for the first time myself at Thanksgiving, where it was such a hit my sister in law begged me to make it again for our Christmas celebration. But it would be just as appropriate (scaled for 2 maybe) at a romantic Valentine’s dinner or served with lamb for an Easter feast. Or frankly any old time you feel like having some cheesy potato comfort food goodness.
I had been planning to make this potato gratin for our Christmas dinner here at my house, to serve with beef tenderloin and get some better photos taken. But then, as I mentioned, my sister in law really wanted me to make it again, and, well, I am like a performing dolphin. Applause will definitely get you what you want with me. The point being, it was served in the dark at my parents’ house, and I took the better photos of the leftovers (it was a huge meal–don’t judge it for its leftovers!). Here is how it looked right out of the oven under my mom’s bright cooktop vent lights:
And here is how it looked when it was first served, so that the cheese had not had time to chill and firm up (if that makes any sense) and the potato gratin, although looser, was also quite creamy and delicious (it was good leftover too, I just wish I could have gotten daylight shots of it fresh out of the oven):
Either way it was delicious. Sammy has taken to calling this “the potato casserole,” and has begged me for it repeatedly. One quick note: if you do not have a broiler-safe casserole dish, take the foil off the gratin with about 20 minutes left in the baking and add the cheese on top then. It will not brown as nicely, but it will brown some. That is how we served it at Thanksgiving, and people still loved it.
- 1 clove garlic, smashed
- 1 T unsalted butter, room temperature
- 2 small-medium onions, roughly chopped
- 6 cloves garlic, chopped
- 2 1/2 cups heavy cream
- 1 T kosher salt
- 1 T freshly ground black pepper
- 1 T thyme leaves
- 4 lbs russet potatoes, scrubbed and peeled, thinly sliced on a mandoline or in food processor
- 10 oz Gruyere, shredded, divided
- 1 oz Parmesan, finely grated
Rub the smashed garlic all over the inside of a 9X13 gratin or casserole dish (see notes above about broiling). Then rub the tablespoon of butter all of the inside of the dish as well. Set aside.
Preheat the oven to 325 F.
Place the onions, minced garlic, heavy cream, salt, pepper and thyme leaves in a medium saucepan. Bring to a boil and then simmer gently for 20 minutes. Do not let it boil hard or you risk the cream breaking.
Let the cream sauce cool for about 5 minutes when it is done. Transfer it to a blender. Add 8 ounces of shredded gruyère cheese. Leave the hole at the top of the blender lid open, and cover it loosely with a towel. Blend until smooth.
Fan the potato slices out as in an accordion, tilting up, so that the tops will crisp a bit under the broiler. Fill in any gaps with extra slices of potatoes. Pour the cheese and cream sauce over the potato slices.
Cover the dish tightly with foil. Bake for 75-80 minutes, or until the potato slices are tender.
Sprinkle the remaining gruyère and the grated parmesan cheese over the top of the casserole. Place under the broiler, now uncovered, and broil until the top is bubbling, browned and a little crispy, about 5-10 minutes.
Let stand for 5 minutes before serving.