Description
A creamy and flavorful Spring Onion Potato Gratin that’s perfect as a side dish or main course.
Ingredients
Scale
- 2 russet baking potatoes, washed and peeled (about 450g)
- 1 medium onion, thinly sliced (about 150g)
- 1 tsp salt (6g)
- fresh cracked black pepper to taste
- 2 cups shredded sharp cheddar (about 200g), divided
- 1 cup heavy cream (240ml), divided
- 3 Tbsp fresh marjoram, oregano, or thyme leaves, plus for garnish
- 2 Tbsp butter, cut in pieces (30g)
- 1/2 tsp fresh black pepper (2g)
Instructions
- Prep Your Dish: Start by layering the sliced potatoes and spring onions in your baking dish. Aim for a pretty arrangement to make it inviting. Layering helps each slice soak up flavors, but do not overcrowd the dish to achieve a golden top.
- Mix the Cream: Whisk your cream, salt, and pepper in a bowl until it is smooth. This mixture ties everything together, so ensure it is well blended without lumps for a consistent gratin.
- Pour & Spread: Pour the cream mixture evenly over the potatoes. Gently spread it around with a spatula for even coverage. Look for the cream to pool between the layers, signaling a delicious outcome. Avoid pouring too quickly to ensure proper distribution.
- Cover & Bake: Cover the dish with foil and place it in the oven. Bake until the potatoes are tender and the aroma fills your kitchen. This steaming step is crucial for ensuring fork-tender potatoes. Skipping the foil could result in a dry gratin.
- Uncover & Broil: After baking, remove the foil and broil for a little longer to develop a crispy top. Watch closely during this step to prevent burning.
- Check Doneness: Use a knife to check the potatoes; it should slide in easily. If they are still hard, cover again and bake further while checking every ten minutes.
Notes
- Storage Tips: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Expert Tips: If your gratin is not browning sufficiently, increasing the oven temperature slightly during the last fifteen minutes can help achieve a golden top. If you notice that potatoes are still hard after cooking, cover with foil and continue baking, checking every ten minutes. If the gratin appears too watery after baking, reduce the cream next time or allow it to bake longer uncovered for thickening.
- Reheating Instructions: Reheat in a preheated oven at 350 degrees F for about 15-20 minutes or until heated through.
- Serving Suggestions: Serve with a crisp green salad and Chardonnay, or pair with roasted meats or poultry for a hearty meal. Top with fresh herbs before serving for added color and flavor.
- Recipe Variations: Replace cheddar with Gruyere for a different flavor. Add sautéed mushrooms for an earthy note or incorporate other vegetables like zucchini or carrots. Experiment with a blend of different cheeses for unique taste experiences.
- Ingredient Notes: When selecting potatoes, ensure they are firm and free of blemishes. Substitute heavy cream with evaporated milk for a lighter option, but note that the sauce will be thinner and more watery. If using onions, thinly sliced fennel can be an alternative for variation.
Nutrition
- Serving Size: 1 serving
- Calories: 289
- Sugar: 2g
- Sodium: 510mg
- Fat: 23g
- Saturated Fat: 14g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 9g
- Cholesterol: 69mg