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REC: Cheesy Potato Gratin - can be made ahead of time

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396 posts
Joined: Dec 17, 2005


Posted to Thread #6318 at 2:15 am on Apr 9, 2007

I made this for Easter dinner and it was very good and easy. This is from Diane Phillips' "Perfect Party Food".

Cheesy Potato Gratin

4 pounds baking potatoes, peeled and thinly sliced
1 medium sweet onion, thinly sliced
1 C. heavy cream
1 2/3 C. whole milk
1 1/2 teaspoons salt
1/2 teaspoon black pepper
4 shakes of Tabasco sauce
2 C. shredded Gruyere cheese (I always use more)
1/2 C. freshly grated Parmesan cheese

Put the potatoes and onion in a large saute pan. Add the cream, milk, salt, pepper and Tabasco and bring to a boil. Reduce the heat and simmer just until the potatoes are tender, 6-8 minutes; they will not be cooked through and should still hold their shape.

Coat a 9x13 baking dish with nonstick cooking spray. Transfer half the potatoes and onion to the baking dish along with some of the sauce, and sprinkle with half the Gruyere. Cover with the remaining potatoes and sauce and sprinkle with the remaining Gruyere and the Parmesan.

At this point, you can cover and refrigerate overnight. Bring to room temperature before continuing.

Preheat the oven to 375 degrees. Bake the potatoes, covered with aluminum foil, for 20 minutes. Uncover and bake until the potatoes are tender and the cheese is golden brown, another 10 to 15 minutes. Let rest 10 to 15 minutes before serving.

You can substitute any of the following for the Gruyere and Parmesan:

* 1 1/2 C. crumbled bleu cheese

* Two 3.5 ounce packages Boursin cheese, crumbled

* 2 C. shredded Fontina cheese or half Fontina and half Munster

* 2 C. shredded sharp white cheddar cheese

* 2 C. shredded pepper Jack cheese

If anything can go well, it will!

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