Cheesy Potato Gratin
Ingredients
- 1 Tbs. unsalted butter
- 1 shallot finely chopped
- 2 Tbs. all-purpose flour
- 1/2 cup chicken stock
- 1/2 cup heavy cream
- 1 cup grated Gruyère cheese
- 1 tsp. chopped fresh thyme
- Salt and freshly ground pepper to taste
- 3 lb. Yukon Gold potatoes peeled and cut into 1 1/2-inch chunks
- 1/2 cup grated Asiago cheese Parmesan would also work
Instructions
- Preheat an oven to 375ºF.
- 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 Asiago 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.
Notes
I sometimes transfer the potatoes into a pretty baking dish before finishing them in the oven, but if you have an oven-safe fry pan, this can definitely be a one-dish recipe.
Adapted from Williams-Sonoma Kitchen
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