Yukon Gold Potatoes Au Gratin
Yukon Golds are my favorite potato of all time. The Gruyere cheese and heavy cream makes this one of my favorite side dishes. To tone down the calories, a bit, I use less heavy cream and some chicken stock. While this doesn't make the dish fat-free, it isn't flavor-free. This is the perfect side dish for entertaining, because it's so good!
Servings 6
Equipment
- Mandoline slicer A mandoline makes slicing the potatoes much easier. I also soak the potatoes in water, while doing my prep work, so that they don't turn brown.
Ingredients
- 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
Instructions
- 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've used them all, 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.
Notes
I’ve made variations where I’ve added paprika for some extra color. You can get fancier and add diced ham. I’ve even made the potatoes without the heavy cream, and just chicken stock and lots of Parmesan Cheese. However, the heavy cream and Gruyere is the perfect combination of richness and flavor.