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Williams-Sonoma Cheesy Potato Gratin Recipe

MadeFromPinterest
Course Side Dish

Ingredients
  

  • 1 Tbs. unsalted butter
  • 1 shallot finely chopped
  • 2 Tbs. all-purpose flour
  • 1/2 cup chicken stock
  • 1/2 cup heavy cream
  • 1 cup grated Gruyère cheese
  • 1 tsp. chopped fresh thyme
  • Salt and freshly ground pepper to taste
  • 3 lb. Yukon Gold potatoes peeled and cut into 1 1/2-inch chunks
  • 1/2 cup grated Parmigiano-Reggiano cheese

Instructions
 

  • Preheat your oven to 375 degrees.
  • Melt the butter in a non-stick frying pan. Add the chopped shallot under tender. I cooked mine for about 4 minutes. Add the flour, stirring constantly, for 1 to 2 minutes. Slowly stir in the stock and heavy cream. Next, add the Gruyère cheese and thyme and stir until the cheese has melted. Season with salt and pepper. Add the potatoes and coat them well. Cover the pan and cook over medium heat for 15 minutes.
  • Transfer the potatoes into an oven safe dish. Sprinkle the Parmesan-Reggiano cheese on top. Bake uncovered for 30-35 minutes until it is golden brown and bubbling.
  • Let cool slightly before serving.
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