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id
6015
Name
Potato Gratin with Spring Onions
Main Dish Category
Side Dish
Secondary Dish Category
Main Ingredient
Yukon Gold potatoes
Other Ingredient
heavy cream
Number of People
8
List of Ingredients
2 1/2 cups heavy cream
3 sprigs fresh thyme
2 bay leaves
1 clove garlic, grated
1/4 tsp. nutmeg
1 bunch spring onions, whites finely chopped, greens thinly sliced
kosher salt and freshly ground black pepper
3 lbs. large Yukon Gold potatoes, peeled and thinly sliced on a mandoline
2 cups shredded Havarti cheese (about 8 oz.)
Description
Preheat oven to 375 degrees. Combine the heavy cream, thyme, bay leaves, garlic and nutmeg in a medium saucepan. Bring to a gentle simmer over medium heat. Add the spring onion whites and simmer until just starting to soften, about 5 minutes. Season with 1 1/2 tsp. salt and a few grinds of pepper. Remove the thyme sprigs and bay leaves. Stir in about half of the spring onion greens.
Spread the half the potatoes in a buttered 9X13-inch baking dish; sprinkle with half the cheese; top with rest of potatoes. Pour the cream mixture over the top pressing and submerging the potatoes to make an even layer. Cover with foil and bake until the potatoes are tender and the cream is bubbling, 45 to 55 minutes.
Uncover the potatoes and sprinkle with other half of cheese. Bake until the cheese is golden, 10 to 15 minutes. Let cool 15 minutes. Sprinkle with the remaining spring onion greens just before serving.
Time
40 minutes + baking
Cooking Type
Bake
Difficulty (1-5)
2
Notes
Could not find spring onions, used knob onions but green onions might work just as well.
Origin
Food Network Magazine April 2019
Image