Description
Tender potatoes and crunchy edges make this gratin irresistible. A mix of cheeses and herbs creates a rich, comforting side dish.
Ingredients
Units
Scale
- 1 cups (237 ml) Comte Cheese
- 0.5 cups (118 ml) Parmesan Cheese
- 2 cups (473 ml) heavy cream
- 1 tbsp Kosher salt
- 1.5 tsp ground Black Pepper
- 4 cloves minced garlic
- 1.5 tbsp finely chopped fresh sage
- 2 tsp finely chopped fresh thyme
- 1 lbs (454 g) red potatoes
- 1 lbs (454 g) white potatoes
- 1.5 lbs (680 g) sweet potatoes
- 0.75 lbs (340 g) fennel bulbs
- 0.5 lbs (227 g) onions
- 2 tbsp softened butter
Instructions
- Preheat oven to 400°F (204°C).
- Mix comte and parmesan cheeses, setting aside 1/3 for topping. Mix the remaining cheese with cream, salt, pepper, garlic, sage, and thyme.
- Slice potatoes, fennel, and onions using a mandoline for even thickness. Combine in a large bowl.
- Toss vegetables with the cream and cheese mixture, ensuring each slice is coated.
- Butter a large casserole dish or 12″ cast iron skillet.
- Neatly stack potato, onion, and fennel slices in the dish vertically.
- Cover and bake for 30 minutes. Uncover and bake for another 30 minutes.
- Sprinkle with reserved cheese and bake until golden brown, about 30 minutes more.
- Let the gratin rest for at least 15 minutes before serving.
Notes
- For optimal flavor, use a mandoline slicer to ensure even vegetable thickness, resulting in uniform cooking.
- To reduce richness, substitute half-and-half for some of the heavy cream.
- Store leftover gratin in an airtight container in the refrigerator for up to 3 days; reheat gently in the oven or microwave.
- Prep Time: 20 minutes
- Cook Time: 90 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: French-Inspired
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 5
- Sodium: 450
- Fat: 25
- Saturated Fat: 15
- Unsaturated Fat: 8
- Carbohydrates: 30
- Fiber: 4
- Protein: 10
- Cholesterol: 80