Gruyère Potatoes au Gratin
Description
An easy potato au gratin made with Guyere cheese. The process is simple and the result is a potato au gratin that is flavorful and cheesy without being overly heavy.
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Ingredients
- 2 tablespoons olive oil
- ¼ cup packed fresh sage leaves
- 8 ounces Gruyère cheese
- 2 pounds yukon gold potatoes scrubbed clean
- ¼ cup whole-wheat flour or all-purpose flour
- 3 cloves garlic, minced, or ½ teaspoon garlic powder
- ¼ teaspoon freshly grated nutmeg
- Kosher salt and freshly ground black pepper
- ¾ cup (185g) half-and-half
Instructions
- Preheat oven to 375ºF (190ºC)with rack set in middle position.
- Heat 2 tablespoons olive oil in a 10-inch cast iron skillet over medium-high until shimmering. Add ¼ cup packed sage leaves and fry until crisp and starting to brown, 3–5 minutes. Using a slotted spoon or cooking tweezers, transfer leaves to a paper-towel-lined plate. Pour excess oil into a heat proof bowl (do not scrape the pan clean thought); set oil aside.
- Using a large-hole grater, shred 8 ounces Gruyère cheese; set aside.
- Using a mandoline, thinly slice 2 pounds potatoes to ⅛-inch thick; transfer to a large mixing bowl. Add ¼ cup flour, 3 minced garlic cloves, and ¼ teaspoon nutmeg to potatoes; toss to combine. Add 1 teaspoon kosher salt and 1 teaspoon black pepper; toss to combine.*
- Layer ⅓ of potatoes in cast-iron skillet (this will be about 3 layers of potatoes). Sprinkle ⅓ of cheese over potatoes. Layer another ⅓ of potatoes followed by another ⅓ of cheese. Repeat layering once more with reminiang potatoes and cheese.
- Pour ¾ cup half-and-half over potatoes, distributing evenly. Drizzle reserved sage oil over top. Tightly cover skillet with foil and bake 30 minutes. Remove foil, increase oven temperature to 400ºF and bake until deply golden brown, 25–30 minutes. Crush fried sage over top and serve.
Notes
* Wait to toss the potatoes salt and pepper until RIGHT before layering. The salt draws out moisture and makes the potatoes very wet and watery (which makes some of the flour slip off the potatoes).
Gruyere: buy cheese in block form then shred it yourself.
Storage: leftovers can be stored in an airtight container in the refrigerator for up to 5 days. Reheat in the microwave until warmed through.
Measuring cast-iron skillet: a 10-inch cast iron skillet will measure 10 inches across when measuring the top of the pan. If you invert the pan, and measure the bottom across, it will measure 9-inches.
Nutrition
Serving: 1/8 recipeCalories: 220kcalCarbohydrates: 11gProtein: 10.5gFat: 15gSaturated Fat: 7gCholesterol: 40mgSodium: 400mgFiber: 1g
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