Cheesy Potato Gratin
"This came from Williams-Sonoma's website and has (so far) 17 perfect 5 star reviews. I'm dying to try it."
- Ready In:
- 1hr 5mins
- Ingredients:
- 10
- Serves:
-
6-8
ingredients
- 14.79 ml unsalted butter
- 1 shallot, finely chopped
- 29.58 ml all-purpose flour
- 118.29 ml chicken stock
- 118.29 ml heavy cream
- 236.59 ml grated gruyere cheese
- 4.92 ml chopped fresh thyme
- salt & freshly ground black pepper, to taste
- 1360.77 g yukon gold potatoes, peeled and cut into 1 1/2-inch chunks
- 118.29 ml grated parmigiano-reggiano cheese
directions
- In a 10-inch nonstick fry pan over medium heat, melt the butter. Add the shallot and cook, stirring occasionally, until tender, 3 to 4 minutes. Add the flour and cook, stirring constantly, until fragrant, 1 to 2 minutes.
- Slowly stir in the stock and cream. Add the Gruyère and thyme and stir until the cheese has melted, about 1 minute. Season with salt and pepper. Add the potatoes and stir to coat them well. Cover the pan and cook over medium heat for 15 minutes.
- Remove the lid and sprinkle the Parmigiano-Reggiano on top. Transfer the pan to the oven and bake, uncovered, until the top is golden brown and bubbling at the edges, 30 to 35 minutes. Let cool for 5 minutes before serving.
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RECIPE SUBMITTED BY
gailanng
United States
I'm just me, mother, grandmother...friend to many and a Louisianian. My Cajun and French Quarter Italian descent afforded me exposure to some of the best of foods. My passions are my family, decorating, cooking and gardening. Those very passions push me into constant awareness with always looking for something new to delight the senses, thus my favorite idiom...Inspire me, puuuullllllleeeeeeease! ...and I mean it, too. God Bless America!
