Potato Gratin With Vermont White Cheddar - NBC Connecticut
Taste of Today Recipes

Taste of Today Recipes

Potato Gratin With Vermont White Cheddar



    Potato Gratin With Vermont Cheddar

    Chef Jamie Roraback prepares potato gratin with Vermont cheddar.

    (Published Sunday, April 14, 2019)


    • 1 Tbsp. Butter
    • 4 Garlic Cloves-minced
    • 2 1/2 Cups Heavy Cream
    • 4 Each All-Purpose or Idaho Potatoes-peeled, very thinly sliced
    • 1/2 Cup White Cheddar Cheese-grated
    • Salt and Black Pepper to taste


    Melt butter in heavy saucepan, add garlic, and cook briefly until aroma is released, do not burn! Add heavy cream, bring to a boil, turn down to simmer, and let reduce for about 5 minutes until about 1 3/4 cups remain. Season very well with salt and pepper.

    In large bowl, combine sliced potatoes and grated cheese, toss well to combine. Lay this mixture evenly into a 6 X 8” baking pan that has been coated with vegetable spray. Pour cream evenly over the layered potatoes.

    Bake uncovered in a preheated 375 degrees f oven for about 45 minutes to one hour, or until potatoes are tender, and there is a deep brown crust on top. Let rest at room temperature for 5 minutes, and serve. The dish can be made in advance and reheated if desired.

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