This was the most amazing Potato Gratin dish ever!
CREAMY POTATO GRATIN
INSPIRED BY INA GARTEN
To meet some dietary restrictions I made a few revisions to the original recipe. The end result was amazing and everyone came back for
seconds! I had some of the left overs with scrambled eggs the next morning.
1 yellow onion thinly sliced
3 cloves garlic minced or chopped finely
2-3 tablespoons olive oil
1/4 cup white wine
1 tablespoon unsalted butter
2 pounds of russet potatoes ( I used golden butter potatoes)
1 1/2 cups heavy cream
2 cups grated Gruyère cheese
1 tablespoon sugar
Salt & Pepper
Fresh thyme, oregano, rosemary, garlic…optional
Preheat oven 350 degrees. Butter inside of a 9” x 12” baking dish. (I used a pyrex glass dish.)
In a sauté pan, heat some olive oil and add the onions on low heat. Add a little white wine as the pan dries.
When onions become translucent, add sugar, garlic, mix in with a little butter and cover over low heat.
Stir occasionally until onions brown. This takes approximately 20 minutes.
Remove from heat and set aside.
Peel and slice potatoes thinly by hand or with a mandolin. (I sliced this particular by hand. I do love my mandolin and how evenly it slices. So, doing this by hand I kept the slices to under 1/4” thick.)
Mix the sliced potatoes in a bowl with 1 1/4 cups cream and 1 3/4 cups cheese.
Add salt, pepper and any herb you may desire.
Pour into buttered baking dish and press firmly. Sprinkle on top cream and cheese. I love to decorate with herbs. This one I finished with thyme leaves.
Bake for approximately 1 hour to 1 1/2 hours…depends on your oven.