Classic Potato and Gruyere Gratin
Potatoes are the perfect stage for melted Gruyere. Use an aged Gruyere to intensify all the flavors of this dish.
Serves: 8Hands-on: 20 minutesTotal: 1 hour 20 minutesDifficulty: Medium
- 1 Tbsp. extra-virgin olive oil
- 2 small shallots, peeled and thinly sliced
- ¾ cup chicken broth
- 1½ cups grated Gruyère cheese
- 2 cloves garlic, peeled and minced
- 2 lbs. Yukon gold potatoes, peeled and thinly sliced
- ½ tsp. salt
- ¼ tsp. ground black pepper
- 1 Tbsp. unsalted butter
- Preheat oven to 375°F.
- Heat olive oil in a medium frying pan over medium heat, and then sauté the shallots until they are softened.
- Put chicken broth on the stove or in the microwave and heat to just under the boiling point. Turn to low and keep warm.
- Meanwhile, coarsely grate the Gruyere, mince the garlic, and mix the two in a bowl. Layer half the potatoes on the bottom of the prepared dish. Spread shallots evenly over the potatoes, sprinkle with half the salt and pepper, and then layer with remaining potatoes. Sprinkle with remaining salt and pepper. Pour warm broth over the top, then sprinkle the Gruyere and garlic mixture evenly over the top.
- Cut butter into small cubes and dot the surface of the gratin with butter. Butter a piece of aluminum foil and cover the baking dish with buttered foil, buttered side down. Bake for 30 minutes, uncover, and continue baking until the potatoes are tender, about 30 minutes longer. Serve immediately.