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Le Gruyère Potato Gratin
- 2 pounds Yukon Gold potatoes
- 2 medium onions, thinly sliced
- 1 clove garlic, finely chopped
- 2 tablespoons unsalted butter
- 1 cup heavy cream
- 1/4 teaspoon fine sea salt
- 3/4 pound Le Gruyère cheese, shredded
- 1/4 teaspoon ground black pepper
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 not 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.
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- 2 pounds Yukon Gold potatoes
- 2 medium onions, thinly sliced
- 1 clove garlic, finely chopped
- 2 tablespoons unsalted butter
- 1 cup heavy cream
- 1/4 teaspoon fine sea salt
- 3/4 pound Le Gruyère cheese, shredded
- 1/4 teaspoon ground black pepper