Yukon Gold Potato Gratin
photo by vrvrvr
- Ready In:
- 1hr 5mins
- Ingredients:
- 11
- Serves:
-
4
ingredients
- 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)
directions
- 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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Reviews
-
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!
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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.
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OK, here goes. I live in Athens, Greece. I moved out here many, many years ago from Ottawa, Canada - so I am blessed in having two wonderful heritages!
I suffer from compulsive obsessive behaviour with regard to food and my psychiatrist thought it would be a good idea to find a 'society' where many have the same problem and try to find a cure.
So far, I've copied a couple of thousand recipes from this site and my psychiatrist has thrown the towel in and refuses to answer the phone when I call.
What did I do wrong?
Got 3 kids that keep me on the go - 10 and under at this point (2008) - I may not get round to updating this for a few years, so you'll have to do your own maths.
I teach English full-time and Greek Cookery part-time. I would like to make the cooking part of it full-time and the English Grammar part of it part-time.
That's all for now.