Yukon Gold Potato And Wild Mushroom Gratin Recipes

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GRATIN OF YUKON GOLD POTATOES



Gratin of Yukon Gold Potatoes image

Years ago, one of the first meals I served my newlywed son and wife included this gratin. It's delicious without a lot of extra fat. There are some similar potato gratin recipes here, but none exactly the same. This is the one I know and love, the original, published by Martha Stewart in 1994.

Provided by ninja

Categories     Potato

Time 1h

Yield 4 serving(s)

Number Of Ingredients 9

1/2 tablespoon unsalted butter
1 lb yukon gold potatoes, Yellow Finn or 1 lb any medium-starch potato
2/3 cup grated gruyere cheese, a high quality brand
1 teaspoon olive oil
1 tablespoon fresh thyme leave (or, 1 teaspoon dried thyme leaves)
3/4 teaspoon salt
1/8 teaspoon fresh ground pepper, more if desired
1/3 cup low sodium chicken broth
fresh fresh thyme sprig, for garnish. (4 or 5) (optional)

Steps:

  • Heat oven to 400 degrees. Butter a 9-inch round or oval baking dish.
  • Using a mandoline, slicer or a very sharp knife, slice potatoes 1/8" thick and combine gently but thoroughly with 1/3 cup of the Gruyere, the olive oil, thyme leaves, salt, and pepper in a mixing bowl.
  • Arrange potatoes in a neat, overlapping pattern in the baking dish. Pour chicken stock over potatoes and sprinkle remaining cheese over top.
  • Bake until potatoes are tender and the cheese and potatoes are starting to brown, about 45 minutes. Garnish with thyme sprigs as desired.

Nutrition Facts : Calories 199.8, Fat 8.6, SaturatedFat 4.5, Cholesterol 23.6, Sodium 507.4, Carbohydrate 23.3, Fiber 2.1, Sugar 1.1, Protein 8

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