Potato Gratin With Vermont White Cheddar

  • 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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