Yukon Gold Potato Gratin

Thanksgiving is not a time for counting calories and this gratin is so worth every one.  😉

 

photo 2-16

There is just something about cheese and potatoes that makes me a happy girl. :)  That’s why I only make this dish about twice a year, because I just can’t stop taking one more spoonful.  Let’s just say ” IT’S ON ”  when this comes to the table.

Here is what you will need:

photo 1-10

The measurements will depend on how big of a gratin you are making

  • Yukon gold potatoes – cleaned and sliced
  • heavy cream
  • butter – cubed
  • shredded mozzarella – you are going to have to use the supermarket kind for this. Fresh mozzarella will make the gratin too watery.
  • salt

Here is what you need to do:

photo 2-15

Slice your potatoes about a  ¼ inch thick.

photo 3-10

Layer the potatoes in your baking dish, making sure that they are overlapping. Sprinkle with a little salt.

photo 4-9

Spread around pieces of the cubed butter and lightly pour heavy cream over each row.

photo 5-7

Top with cheese and then get working on the next layer and repeat these steps. I like to only have two layers, so it’s not too thick and cooks evenly. Finish off top with a nice layer of cheese and cover with foil.  Bake at 350 degrees for 30 minutes, then remove foil and continue baking for an additional 20 -30 minutes. You want the top golden and potatoes fork tender. Let it sit for a bit when it’s done so it will all set up.

photo 4-10

I got this recipe from my mother in law, but I believe she uses two different types of cheese in her version.  Might be fun to add in some of your favorites.

Hope you like it. :)

Next up:

My favorite girlie will help me make

Turkey Sugar Cream Cheese Cookies.

 

xoxo

Jill 

 

2 Comments on Yukon Gold Potato Gratin

  1. Cindy
    November 19, 2015 at 7:10 pm (2 years ago)

    I have recently tried your roasted brussel sprouts and found the the reciepe to be quite good. I look forward to trying this potatoe dish.

    Reply
    • Jill
      Jill
      November 20, 2015 at 8:32 am (2 years ago)

      So glad you liked it. Enjoy the potatoes :)

      Reply

Leave a Reply