Simple, Classic Potato Gratin is the perfect accompaniment to my Citrus Chipotle Ham. Layers of potato, creamy cheese and a caramelized top.
This Classic Potato Gratin can be tailored to fit your taste. I love adding fresh picked thyme leaves for an ultra-classic French taste. With my Citrus Chipotle Ham, I like to keep it simple because of the intense glaze on the ham. The recipe calls for two cups cheese and this time I used Monterrey Jack cheese because it’s mild and creamy.
You can easily swap the onion for fennel, or use pepper jack cheese for a Mexican take. The possibilities are endless. But, for me, my friends, it’s classic style for Easter dinner.
Classic Potato Gratin
- 4 medium Russet potatoes (about 4 cups potatoes) peeled and thinly sliced
- 2 cup cheese (such as Monterrey Jack, Swiss or Gruyere) grated
- 2 cup heavy cream
- 1/2 tsp salt
- 1/4 tsp pepper
- 1 small yellow onion thinly sliced
- 1 tsp olive oil
- Preheat oven to 275 degrees. Butter a medium baking dish (10″ x 6″). NOTE: This is a little smaller than your standard casserole dish.
- In a small pan over medium heat saute onion in olive oil until just tender.
- In a large mixing bowl, combine sauteed onion, potato slices, cheese, cream, salt and pepper together. Pour into prepared baking dish. Cover with foil. Bake for about 45 minutes. Remove foil and bake another 10 minutes or until potatoes are fork tender and top is nice and browned.