Cheese Herb Potato Gratin Side (Print Version)
# Ingredients:
→ Base
01 -
1 tablespoon olive oil
02 -
3 medium sweet potatoes, peeled
03 -
6 small Yukon gold potatoes, peeled
→ Seasonings
04 -
1 teaspoon kosher salt
05 -
1/4 teaspoon ground black pepper
06 -
3/4 teaspoon garlic powder
07 -
1/2 teaspoon dried thyme
08 -
1/2 teaspoon ground sage
09 -
1 1/2 teaspoons dried parsley or 1-2 tablespoons fresh chopped parsley
10 -
1/2 teaspoon dried rosemary or 2 teaspoons fresh rosemary, finely minced
→ Dairy and Cheese
11 -
225 grams Gruyère or sharp white cheddar, grated (approximately 2 cups)
12 -
120 millilitres whole milk or half-and-half
→ Other
13 -
1/2 cup thinly sliced yellow onion, chopped
14 -
120 millilitres low-sodium chicken broth
# Instructions:
01 -
Preheat oven to 190°C. Brush the inside of a 25 centimetre cast-iron skillet with olive oil and set aside.
02 -
Peel all potatoes and, using a mandolin or sharp vegetable slicer, cut into very thin, uniform slices.
03 -
In a large bowl, gently toss sliced potatoes with salt, pepper, garlic powder, thyme, sage, parsley, rosemary, most of the grated cheese (reserve a small amount for topping), and chopped onion until evenly coated. Take care not to break the potato slices.
04 -
Working with a small handful at a time, neatly arrange the coated potato slices upright in the prepared skillet or a 2-litre baking dish. Sprinkle the top with the reserved cheese.
05 -
Pour the milk and chicken broth evenly over the layered potatoes.
06 -
Cover the pan tightly with foil, sealing the edges. Bake for 50 minutes.
07 -
Remove the foil and continue to bake for an additional 15 to 20 minutes, or until the potatoes are tender and the top is golden brown. Test for doneness by inserting a knife through the layers.
08 -
Allow to cool briefly before serving. Present hot for optimal texture and flavour.
# Notes:
01 -
For an evenly golden crust, ensure the cheese is spread uniformly over the top layer before the final stage of baking.