Potato GratinPotato Gratin
Potato Gratin
Potato Gratin
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Recipe - Alberni
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Potato Gratin
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Ingredients
3 lbs yukon gold or red potatoes, peeled and sliced ¼” thick
½ cup thinly-sliced onion (¼ of a large onion)
3 tsp kosher salt
3 cups heavy cream
¼ tsp black pepper
⅛ tsp ground nutmeg
1 tbsp Western Family unsalted butter
6 Western Family fresh sage leaves
⅓ cup finely-grated Parmigiano Reggiano
Directions

Preheat oven to 350ºF. Layer potatoes alternately with onions in a 12-inch oven-proof skillet, sprinkling with salt as you go.

Pour cream overtop and sprinkle with black pepper and nutmeg (if using). Add sage leaves and give the mixture a gentle stir. Transfer to stove and bring to a rapid simmer over medium-high heat.

Reduce heat to low and cook uncovered for 15 minutes, gently stirring occasionally, until cream is slightly thickened and potatoes are about half cooked. The cream will taste salty as it simmers but the salt will move into the potatoes to perfectly season them.

Dot the top of the potatoes with butter, sprinkle with parmigiano reggiano, and bake until cheese is golden and potatoes are tender, about 15 minutes.

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Servings

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Makes 0 servings
3 lbs yukon gold or red potatoes, peeled and sliced ¼” thick
an image
Potatoes - Yukon Gold, 293.33 Gram
$1.61 avg/ea$0.55/100g
½ cup thinly-sliced onion (¼ of a large onion)
an image
Onions - Sweet Onions, 400 Gram
$2.64 avg/ea$0.66/100g
3 tsp kosher salt
Not Available
3 cups heavy cream
Not Available
¼ tsp black pepper
an image
Mccormick - Ground Black Pepper, 37 Gram
$7.69$20.78/100g
⅛ tsp ground nutmeg
an image
Mccormick - Nutmeg Ground, 37 Gram
$7.69$20.78/100g
1 tbsp Western Family unsalted butter
an image
Western Family - Unsalted Butter, 454 Gram
$6.49$1.43/100g
6 Western Family fresh sage leaves
an image
Western Family - Fresh Sage, 20 Gram
$2.59$12.95/100g
⅓ cup finely-grated Parmigiano Reggiano
Not Available

Directions

Preheat oven to 350ºF. Layer potatoes alternately with onions in a 12-inch oven-proof skillet, sprinkling with salt as you go.

Pour cream overtop and sprinkle with black pepper and nutmeg (if using). Add sage leaves and give the mixture a gentle stir. Transfer to stove and bring to a rapid simmer over medium-high heat.

Reduce heat to low and cook uncovered for 15 minutes, gently stirring occasionally, until cream is slightly thickened and potatoes are about half cooked. The cream will taste salty as it simmers but the salt will move into the potatoes to perfectly season them.

Dot the top of the potatoes with butter, sprinkle with parmigiano reggiano, and bake until cheese is golden and potatoes are tender, about 15 minutes.