Potato Gratin with a Mormon Twist
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Recipe Overview
Overview
Potatoes are a beloved staple in many kitchens, and this recipe for Potato Gratin showcases their versatility beautifully. The combination of russet and Yukon Gold potatoes creates a delightful contrast in texture, with the russets providing fluffiness and the Yukons offering creaminess. The addition of cream of chicken soup not only enhances the flavor but also helps to stabilize the sauce, ensuring a smooth and rich result.
As you prepare the dish, the process of slicing the potatoes thinly and soaking them in water is crucial. This step washes off excess starch and prevents oxidation, keeping the potatoes fresh and vibrant. The use of fresh thyme and garlic adds aromatic depth, while the cheese brings a delightful creaminess that binds everything together.
Baking the gratin in segments allows the potatoes to steam and tenderize before achieving that perfect golden-brown crust. The final touch of a crunchy cornflake topping elevates the dish, adding texture and a satisfying crunch. This Potato Gratin is not just a side dish; it’s a centerpiece that will impress at any gathering, especially during the holiday season.
Whether you’re serving it alongside a holiday roast or as a comforting family dinner, this recipe is sure to become a favorite. With its rich flavors and creamy texture, it’s a dish that celebrates the humble potato in the most delicious way possible.
Recipe Details
Steps & Tips
Peel five russet potatoes.
Slice potatoes about a 16th of an inch thick using a mandolin.
Place sliced potatoes directly into a vat of water.
Tip: Soak sliced potatoes in water to wash off excess starch and prevent oxidation.
Shred 8 oz of Gruyere cheese.
Crush and peel three large cloves of garlic.
Pick and roughly chop about a tablespoon and a half of fresh thyme leaves.
In a large bowl, combine 1 cup each of cream of chicken soup and heavy cream, whisking together.
Add thyme, crushed garlic, minced shallot, salt, black pepper, and optionally nutmeg to the sauce.
Tip: Grate nutmeg yourself for better flavor.
Fold shredded cheese into the sauce until evenly distributed.
Drain the starchy water from the potatoes.
Combine drained potatoes with the cheese sauce mixture.
Generously butter the baking dish to prevent sticking.
Stack the potato slices in the baking dish.
Cover tightly with aluminum foil and bake at 400°F for 30 minutes.
Uncover and bake for an additional 30 minutes to start the browning process.
Process 2 cups of cornflakes in a food processor until fine.
Add 3 tbsp of melted butter to the cornflakes and mix to combine.
Grate in 2 oz of Parmesan cheese to the cornflake mixture.
Season cornflake mixture with salt and black pepper.
Tip: Layer seasoning throughout the cooking process for better flavor.
Top the potatoes with the cornflake mixture.
Return to the oven for another 30 minutes.
Garnish with parsley or chives and serve.
Peel 2 lb of Yukon Gold potatoes.
Cut potatoes into 1.5 to 2 inch pieces.
Cover potatoes with several inches of cold water.
Liberally season water with kosher salt.
Bring to a simmer over high heat.
Drain the potatoes once tender.
Rice the potatoes back into the hot pot.
Cook the riced potatoes over medium heat for about 2 minutes.
Add 1.5 cups of cold, cubed butter to the potatoes, a quarter at a time.
Add about 1/4 cup of heavy cream to loosen the texture.
Season mashed potatoes with kosher salt.
Tip: Hot foods taste saltier than they do when cooled, so adjust seasoning accordingly.
Garnish with chives and extra salt before serving.
Peel three large russet potatoes.
Slice potatoes into 1 to 2 inch medallions.
Soak medallions in water to prevent oxidation.
Dry the potatoes thoroughly.
Heat 2 tsp of oil in a skillet.
Fry the potatoes for 3 to 5 minutes until golden brown.
Flip the potatoes to brown the other side.
Add 6 tbsp of salted butter, garlic, and fresh herbs to the skillet.
Add enough beef stock to come halfway up the sides of the potatoes.
Bake in a preheated 425°F oven for 25 to 35 minutes.
Arrange in a serving dish and season with salt and pepper.
Tip: Liberally salt the potatoes as it's your main opportunity to season them.
Ingredients
Ingredient: Dairy
→ Substitution: Almond Milk
Nutrition
Skill Level
Frequently asked questions
Below you will find answers to the most common questions about this recipe.
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Interesting Tidbits
- •Russet potatoes are starchy and fluffy, making them ideal for dishes like gratin.
- •Yukon Gold potatoes are waxy and best for creamier applications.
- •Using cream of chicken soup adds richness and helps stabilize the sauce.
- •Butter basting potatoes enhances their flavor and creates a crispy texture.
