Yukon Gold Potato Gratin
There was Gold to be found in the Yukon...now we have the Yukon Gold potato. Delicious. Try this gratin using them and you won't be disappointed.
- Ready In:
- 1hr 5mins
- 1⁄2 tablespoon unsalted butter
- 1 lb yukon gold potato
- 1 cup canadian sharp cheddar cheese
- 2 tablespoons sour cream
- 1 tablespoon olive oil
- 2 garlic cloves, very finely minced
- 1 tablespoon fresh thyme
- 3⁄4 teaspoon salt
- 1⁄8 teaspoon ground black pepper
- 1⁄3 cup chicken broth or 1/3 cup white wine
- 4 fresh thyme sprigs (to garnish)
- Heat oven to 400 degrees F. Butter a 9-inch round or oval baking dish.
- Slice potatoes 1/8-inch thick and combine thoroughly in a mixing bowl with 1/2 cup cheddar cheese, the sour cream, olive oil, garlic, thyme, salt, and pepper.
- Arrange potatoes in a neat overlapping pattern in the baking dish. Pour chicken broth over potatoes.
- Bake 35 minutes, until potatoes are nearly-tender and the cheese and potatoes are starting to brown. Sprinkle with remaining cheese and bake another 10-15 minutes.
- Garnish with thyme sprigs.
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My BF who does not even like au gratin potatoes liked this dish. I have always been intimidated by making a gratin... Looks so difficult and time consuming in most recipes. This was sooooo simple to prepare. I loved the fact that there was not a heavy cream sauce all over the potatoes. I sliced the potatoes by hand and used a "seriously sharp" cheddar cheese ( that's what was on the package!) FF sour cream, and homemade chicken stock. Mixing the potatoes with all the ingredients was a little difficult since I was trying so hard not to break up all the potato slices... so instead I just used my hands to gently "massage" all the ingredients on. I didn't have any butter so I sprayed my 9 in square pan with olive oil and then layered the potatoes in. It cooked to perfection in about 40 minutes... Loved it! Had a little crispy edge to it and the potatoes were just soooo tender! Thanks for a lovely light potato dish!Reply
I might not of prepared this correctly, but the cheese left quite a bit of oil at the bottom of this dish. It was "ok" but certainly not something I would serve again. I follow each recipe the first time exact. I am not sure if I even like Yukon Gold Potatoes as this was my first experience with them. The recipe instructions were clear and the recipe over-all was VERY easy to prepare.Reply
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