Can we just get the obvious out of the way first? These potatoes? Not likely to win any awards for most beautiful dish. When food is this cheesy and comforting though, it’s hard to hate it for being ugly 🙂
We’re a week early, but it’s already felt like Thanksgiving for quite a few days in our house. I cooked a turkey earlier in the week and have been trying out a few side dishes too. It’s been a feast every night! Well, for me anyway – Shane’s not into sweet potatoes or veggies, so I knew I wanted to make a potato dish he’d like as well but with so many options, it was tough to narrow down. Mashed potatoes are traditional at our Thanksgiving table, so I took this opportunity to try something a little different with this gratin.
I often avoid gratins because they usually require thinly slicing a bunch of potatoes and then layering them. I’m not always opposed to labor intensive/time-consuming dishes, but when it comes to potatoes, I don’t find it necessary. This cheesy potato gratin eliminates that fussiness though! The potatoes are cut into chunks and first simmered in a creamy sauce made with my absolute favorite cheese, Gruyère. Then Parmesan cheese is sprinkled over the top and the whole thing is baked until the cheese has browned and the potatoes are tender. This gratin is the very essence of comfort food. Oh, and did I mention it’s all made entirely in one pan too? Definitely a winner all around, and a great side dish for Thanksgiving if you’re looking to switch things up!
Cheesy Potato Gratin
from Williams-Sonoma
1 tablespoon unsalted butter
1 shallot, finely chopped
2 tablespoons all-purpose flour
1/2 cup low-sodium chicken broth
1/2 cup heavy cream
1 cup grated Gruyère cheese
1 teaspoon chopped fresh thyme
3 lb Yukon Gold potatoes, peeled and cut into 1 1/2-inch chunks
1/2 cup grated Parmigiano-Reggiano cheese
Preheat oven to 375 F.
Add the butter to a 10-inch nonstick pan set over medium heat. When the butter is melted and hot, add the shallot and cook, stirring occasionally, until it has softened, about 4 minutes. Sprinkle the flour over the shallot and, stirring constantly, cook for 1-2 minutes. Gradually mix in the chicken broth and heavy cream, then add the Gruyère and thyme and continue stirring until the cheese has melted and the sauce is smooth, about 1-2 minutes. Season the sauce to taste with salt and pepper. Add the potatoes, stirring to coat them with the sauce (it may be a tight squeeze in the pan, but they’ll shrink a bit as they cook). Cover the pan and cook for 15 minutes (still on medium heat).
Uncover the pan and give the potatoes a quick stir then sprinkle the Parmigiano-Reggiano cheese over the top of them. Transfer the pan to the oven (uncovered) and bake for 30-35 minutes, or until the cheese on top has browned and the sauce is bubbling around the edges. Let rest for 5 minutes before serving.
I love gruyere! It’s the kind of cheese I use when I make mac and cheese 🙂
This looks so incredibley fattening and I love it! It really does look delicious 🙂
This sounds so good! Perfect side.
I’m preparing some meals for a family as personal chef and enjoy checking out gratin recipes. I think it’s something they will enjoy.
I think the previous comment went into the blogosphere as anonymous. It was me.
StephenC
I’m pretty sure (or afraid, at least) that I would just eat the whole pan. This sounds SO good, Tracey!
This looks awesome and delicious!
theflammilykitchen.blogspot.com
I love that it’s chunks of potatoes! And what are you talking about it not being beautiful? I think it is!
Okay, you are seriously making me hungry. That is a pretty dish as far as I’m concerned!
You asked about the dish I used for my Turkey and Sweet Potato Shepherd’s Pie post. I just bought the dish at a local restaurant supply store that is open to the public called Chef’s Toys. I should have probably explained in my post that I only cooked one portion in that dish (which is quite small) and cooked the rest in a 7 1/2 x 11 baking dish.
One pan gratin sounds pretty awesome! I need to go thanksgiving grocery shopping but the store will be a mad house so I’m avoiding it!
Yum! I love anything with potatoes. I’m intrigued by the idea of a gratin that doesn’t require thinly sliced potatoes.
It doesn’t matter that it’s not as beautiful as a dessert. It’s just not possible! They still look pretty, though. 🙂 And I also love that you used chunks! Way simpler and I bet it tastes just as good.
I’m going to have to politely disagree with you, friend – i think this dish is BEAUTIFUL! =) i’m a sucker for carby, cheesy goodness, so this looks just as gorgeous to me as one of your perfect cupcakes does. Oh, how i wish i could snap my fingers + make this appear in front of me right now!
It’s definitely a beautiful dish on my end! And I am totally adding this to my Thanksgiving menu. Potato gratin is a must!
So comforting, perfect side dish!
First, this dish looks pretty damned good to me. Don’t know about the rest of the world, but it’s pretty enough! Second. OMG it sounds amazing. Simmered in cheese sauce. Yes please!
Making this for the fourth time and it has never disappointed. Keep wanting to try another version but, this one is so good I’m worried another recipe won’t match up. I do slice my potatoes, though, instead of cubing as I like to make sure the potatoes are done to my liking:-)
Hi Tracey! Congratulations on a gorgeous-looking dish and a lovely blog. I’m just wandering over from Pinterest which first took me to your photo and your recipe on this site: http://recipesquickandeasy.blogspot.in/2013/01/cheesy-potato-gratin.html
I’ve been seeing more and more sites like this coming up which just steal content from bloggers and pass it off as their own, with just a tiny link in smaller letters linking back to the original. As I check most of the things I pin, I pin back to the original post (like in this instance, where I pinned from you, instead of that website). As a food blogger myself, I am horrified that this sort of blatant thievery goes on, and I suggest that you demand that this person takes down your posts if you haven’t given them the permission to post them.
Best wishes,
-A
@Awanthi – Thanks so much for your thoughtful comment. I definitely did not give them permission to post my photo so I’ve contacted them about removing the copyrighted material. I’ve been seeing more of these sites too, it’s so difficult to keep up with chasing them all down.