Irresistible Potato Gratin with White Cheddar and White Wine
Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour 20 minutes
Servings: 8
Description:
Experience a delightful twist on a classic comfort food with this Potato Gratin featuring the rich, nutty flavors of sharp white cheddar and a touch of dry white wine. This recipe, inspired by Gourmet magazine, brings a sophisticated touch to the table while maintaining the creamy, comforting essence that makes potato gratin a beloved dish. Perfect for family dinners or special occasions, this gratin combines layers of Yukon Gold potatoes with aromatic dried tarragon and a luscious, cheesy sauce. Whether you’re serving it for a holiday feast or a casual weeknight dinner, this dish is sure to impress.
Ingredients:
- 3 pounds Yukon Gold potatoes
- 2 teaspoons salt
- 1 teaspoon ground black pepper
- 1 ½ teaspoons dried tarragon
- 2 ½ cups sharp white cheddar cheese, shredded
- 1 cup dry white wine
- 1 cup heavy cream
- 2 tablespoons unsalted butter (for greasing)
Instructions:
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Prepare Your Oven and Dish: Begin by preheating your oven to 400°F (200°C). While the oven heats, lightly butter a 13×9-inch glass baking dish. This will help ensure that your gratin doesn’t stick and will add a touch of richness to the dish.
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Slice the Potatoes: Peel the Yukon Gold potatoes and slice them into thin rounds, approximately 1/8-inch thick. This uniform slicing will ensure even cooking and a pleasing texture throughout the gratin.
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Layer the Potatoes: Arrange a third of the sliced potatoes in the bottom of the prepared baking dish. Overlap the slices slightly to cover the bottom evenly. Sprinkle with a third of the salt and black pepper. Then, add a third of the dried tarragon and a third of the shredded white cheddar cheese.
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Repeat the Layers: Continue layering the remaining potato slices, seasoning each layer with salt, pepper, tarragon, and cheese, just as you did with the first layer. You should end up with three layers of potatoes, cheese, and seasonings.
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Prepare the Cream Mixture: In a medium bowl, whisk together the heavy cream and dry white wine until fully blended. This mixture will provide a luxurious, creamy sauce that infuses the potatoes with flavor as it bakes.
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Assemble the Gratin: Pour the cream and wine mixture evenly over the layered potatoes. The liquid will seep down through the layers, creating a creamy, cheesy sauce that binds the gratin together.
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Bake the Gratin: Place the baking dish in the preheated oven and bake uncovered for about 1 hour. The gratin is done when the potatoes are tender when pierced with a knife and the top is beautifully golden brown.
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Rest Before Serving: Allow the gratin to stand for 5 minutes before serving. This rest period helps the layers settle and makes it easier to serve neat portions.
Nutritional Information (per serving):
- Calories: 361.9
- Fat: 18.2 grams
- Saturated Fat: 11.4 grams
- Cholesterol: 63 milligrams
- Sodium: 732.8 milligrams
- Carbohydrates: 36.4 grams
- Fiber: 3.1 grams
- Sugar: 1.9 grams
- Protein: 9.2 grams
Tips for Success:
- Cheese Choice: For the best results, use a high-quality sharp white cheddar. This cheese melts beautifully and imparts a rich flavor to the gratin.
- Potato Prep: Slicing the potatoes thinly ensures they cook evenly and become tender in the allotted baking time.
- Wine Selection: A dry white wine complements the cream and cheese without overpowering the dish. If you prefer, you can substitute the wine with additional heavy cream for a richer, non-alcoholic version.
This potato gratin is a showstopper with its creamy, cheesy layers and the subtle complexity added by the white wine and tarragon. Whether you’re preparing it for a special occasion or as a comforting side dish, it’s sure to be a favorite at your dinner table. Enjoy! 🌟🧀🍷
