Le Gruyère Potato Gratin

Le Gruyère Potato Gratin

Rated:
Recipe Rating: 3.66357
Serves 8
The Le Gruyère is the key to this dish because it melts and incorporates the cream better than cheddar ever could.
Ingredients: 
  • 2 pounds Yukon Gold potatoes
  • 2 medium onions, thinly sliced
  • 1 clove garlic, finely chopped
  • 2 tablespoons unsalted butter
  • 1 cup heavy cream
  • Fine sea salt, to taste
  • 3/4 pound Le Gruyère cheese, shredded
  • Ground black pepper, to taste
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Method: 
Preheat the oven to 350°F. Place the potates in a large pot and cover with water. Bring to a boil over medium heat and cook until the potatoes are softened, but nt fully cooked, about 10 minutes. Strain, and set aside to cool. 

In the meantime, melt the butter in a skillet or medium heat. Add the onions an garlic and cook until the onions are translucent, about 8 minutes.

Slice the cooled potatoes into 1/4-inch slices. Layer the potatoes and onion mixture in a and layer with onions in a 9x9-inch baking dish. Pour the cream over potatoes. Season to taste and sprinkle Gruyère over the potatoes. Bake until the cheese is golden and the potatoes are tender, 40 to 50 minutes.
Nutritional Info: 
Per Serving: 400 calories (250 from fat), 28g total fat, 17g saturated fat, 95mg cholesterol, 240mg sodium, 23g carbohydrates, (3 g dietary fiber, 2g sugar), 16g protein.
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.