Description
A savory gratin layering thinly sliced potatoes and tart rhubarb, baked in a creamy sauce with Gruyère cheese.
Ingredients
Scale
- 2 lbs Russet potatoes, peeled and thinly sliced
- 1 lb fresh rhubarb, trimmed and thinly sliced (about 1/4 inch thick)
- 1 cup heavy cream
- 1/2 cup chicken or vegetable broth
- 2 cloves garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon nutmeg
- 1 cup Gruyère cheese, shredded
- 2 tablespoons unsalted butter, softened
Instructions
- Preheat your oven to 375°F (190°C). Grease a 9×13 inch baking dish with softened butter.
- In a medium bowl, whisk together the heavy cream, broth, minced garlic, salt, pepper, and nutmeg. This is your cream mixture.
- Arrange a single layer of potato slices in the bottom of the prepared baking dish, overlapping slightly.
- Top the potato layer with half of the sliced rhubarb.
- Pour about one-third of the cream mixture evenly over the rhubarb layer.
- Sprinkle with one-third of the shredded Gruyère cheese.
- Repeat the layering: potatoes, remaining rhubarb, another third of the cream mixture, and another third of the cheese.
- Finish with the remaining potato slices, pour the rest of the cream mixture over the top, and sprinkle with the remaining Gruyère cheese.
- Cover the baking dish tightly with aluminum foil.
- Bake for 45 minutes.
- Remove the foil and continue baking for another 20 to 30 minutes, or until the top is golden brown and the potatoes are tender when pierced with a fork.
- Let the gratin rest for 10 minutes before serving.
Notes
- Use starchy potatoes like Russet or Yukon Gold for the best creamy texture.
- Slice the potatoes and rhubarb uniformly thin, about 1/8 inch thick, for even cooking.
- If the top browns too quickly before the potatoes are tender, loosely tent it with foil for the remainder of the baking time.
- Prep Time: 25 min
- Cook Time: 75 min
- Category: Side Dish
- Method: Baking
- Cuisine: French Inspired
Nutrition
- Serving Size: 1 serving
- Calories: 410
- Sugar: 5
- Sodium: 350
- Fat: 30
- Saturated Fat: 18
- Unsaturated Fat: 12
- Trans Fat: 1
- Carbohydrates: 30
- Fiber: 3
- Protein: 15
- Cholesterol: 85