Yukon Gold Potatoes Au Gratin
Yukon Golds are my favourite potato of all time. Add to that Gruyere cheese and heavy cream, and now you have one of my favourite side dishes. To tone down the calories, a bit, I use less heavy cream and a few chicken stock. While this does not make the dish fat-free, it is not flavor-free. This is the perfect side dish for entertaining, because it is so good!
- 1 1/2 pounds Yukon Gold Potatoes, cut* into 1/4-inch-thick slices
- 1/2 cup grated Gruyere cheese
- 1/2 cup Parmesan cheese
- 1/4 cup chicken stock
- 1/2 cup heavy cream
- 1 tsp. kosher salt
- 1/2 tsp black pepper
- A mandoline makes slicing the potatoes much easier. I also soak the potatoes in water, while doing my prep work, so that they do not turn brown.
Preparation time 20mins
Cooking time 80mins
Adapted from foodiewife-kitchen.blogspot.com
Preheat the oven to 350°F.
Butter a 1 1/2 quart baking dish with about 1 tablespoon of the softened butter.
Arrange a layer of potatoes in the baking dish, and sprinkle some of the cheeses over them. Continue layering potatoes and cheeses until you have used all of them, ending with a layer of potatoes.
In a small bowl, whisk the cream and chicken stock with the salt and pepper; pour this over the potatoes.
Dot the remaining butter over the top and sprinkle with the paprika.
Bake for 1 to 1 1/4 hours, or until the potatoes are tender and golden brown on top. Let stand for 5 minutes before serving.