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Potato Gratin with Gruyere and Herbes de Provence

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Active Time:  35 Minutes
Total Time:  2 Hours 5 Minutes
Yield:  8 servings

This delicious potato dish from the south of France comes together in minutes. It a perfect side dish for chicken or fish, but also makes and elegant brunch dish when served with poached eggs.

RECIPE INGREDIENTS

2 tablespoons olive oil

2/3 cup thinly sliced shallots

4 large garlic cloves, minced

1 cup canned chicken broth

1 cup dry white wine

2 teaspoons herbes de provence with lavender

1 1/4 cups heavy cream

1 teaspoon salt

1/2 teaspoon pepper

2 pounds russet potatoes, peeled

6 ounces gruyere cheese

Potato Gratin with Gruyere and Herbes de Provence Recipe at Cooking.com

DIRECTIONS

Preheat oven to 350 degrees F. Butter 13x9-inch baking dish. Heat oil in heavy large saucepan over medium heat. Add shallots and sauté until tender, about 10 minutes. Add garlic and sauté 1 minute. Add broth, wine and herbs; bring to simmer. Add cream, salt and pepper; remove from heat.

Grate potatoes through stand mixer shredder attachment according to manufacturer's instructions (there should be about 7 cups). Add potatoes directly to cream mixture to avoid discoloration. Heat until mixture simmers, about 12 minutes. Meanwhile, grate cheese through stand mixer shredder attachment according to manufacturer's instructions.

Spoon half of potato mixture into prepared dish. Sprinkle with half of cheese. Spoon remaining potato mixture atop cheese, spreading evenly. Sprinkle remaining cheese over.

Bake until top browns, liquid bubbles and potatoes are tender, about 1 hour and 15 minutes. Cool 15 minutes and serve.

Recipe created exclusively for Cooking.com by Jeanne Thiel Kelley.

Recipe reprinted by permission of . All rights reserved.
Date Added: 01/01/2008

Nutrition Facts per Serving
Yield: 8 servings

Calories:

360

Fat. Total:

24g

Fiber:

Carbohydrates, Total:

24g

Sodium:

401mg

% Cal. from Fat:

60%

Cholesterol:

74mg

Protein:

11g

Spotlight Recipe Review

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Rating:

by: Terry

Reviewed: 10/05/2007

See all of Terry's reviews »

I would definitely make this dish again. In fact, I've added it to my Christmas menu this year. The only thing I might change would be less simmering time for the potatoes before they go into the oven. It was most delicious. My entire family fell in love with this dish.

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