Potato Gratin
Wednesday, July 1, 2020
Anything with potatoes, cream and butter is going to taste good. I have made several gratin recipes throughout the years, but Adrienne always says "This is the best one you have ever made."
You will read this recipe and think I mistyped the amount of onions. There will also be a moment when you think, this thing is too juicy to come out correct. Stay with me, it's an amazing side.
You will read this recipe and think I mistyped the amount of onions. There will also be a moment when you think, this thing is too juicy to come out correct. Stay with me, it's an amazing side.
Ingredients
8 Tbsp. unsalted butter
2 large yellow onions
½ cup heavy cream
2 Tbsp. Kosher salt
¾ cup sour cream
1 Tbsp. Dijon mustard
1 cup Gruyère cheese, shredded
1 cup Parmesan cheese, finely grated
2 large Idaho potatoes
1 cup breadcrumbs
Instructions
Thinly slice the onions, to almost paper thin. Using a mandoline will make quick work of this.
Wash the potatoes, slice into ⅛" thick rounds and then set aside.
Heat a large saucepan on high heat and add the butter. When butter begins to foam and turn slightly brown, add the onions. Reduce the heat to low.
Cook the onions, stirring occasionally until they are soft and translucent. This will take a while, so feel free to add a bit of water as needed, to make sure the onions don't scorch on the bottom of the pan.
Add the cream to the onions and bring to simmer. Remove from the heat.
Transfer to a blender and blend on high until the mixure is very smooth, around 3 - 5 minutes. Return the mixture to the sauce pan and add the salt.
Place the saucepan over low heat and bring to a simmer. Remove from the heat.
Stir in the mustard, sour cream and half each of the Gruyère and parmesan cheeses. Cover to keep warm.
Preheat the oven to 375°. Grease an 8" round baking dish with butter.
Gently combine potatoes and the onion cream mixture, being careful not to break the potatoes. Then spread them into the 8” baking dish. Move the potatoes around to even them out as much as possible.
Combine the remaining cheeses and bread crumbs in a bowl and then sprinkle over the top of the gratin.
Bake for 1 hour, or until the potatoes are fork tender.
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