Potato Gratin

Potato Gratin

Printer Friendly Recipe

Recipe by Stephen Pavy

Serves: 6

Serve with Joseph Phelps Chardonnay

3 lbs. “Boiling” potatoes (preferably from your local farmers market), peeled and thinly sliced

3 Tbsp.

Soft butter, plus more for buttering baking dish

3 cups

Onion, thinly sliced

1 ½ cups Coarsely grated Gruyère cheese
2 cups Poultry stock (fresh is best)
  Salt and freshly ground pepper to taste

Preheat oven to 375°F.

Melt 2 Tbsp. butter in frying pan and then add sliced onions, sauté slowly until soft.  Remove from heat.

Generously butter a 13 x 9 x 2 baking dish.  (I have also made good use of an oval Emile Henry gratin dish – 10 x 16; 3.5 quart capacity for this recipe.)  Distribute one-half of potato slices over the baking dish; season lightly with salt and pepper.  Spread one-half of onions, then one-half of the cheese.  Repeat until ingredients are used up.  Dot the top with 2 Tbsp. butter and then pour in chicken stock. 

Place dish in lower middle level of the oven and bake until potatoes are tender (about 1 hour).  If any liquid remains, tilt the dish and draw off liquid with a basting bulb.  Boil down drawn off liquid until thickened and then pour over the potatoes and then return the dish to the oven for a few minutes to finish.