This recipe is vegetarian and gluten-free.
Easy Gratin
Serves 10
5 large potatoes, sliced but not peeled (ideally, slice in a food processor with slicing blade)
5 cups heavy whipping cream
2 large blocks Gruyere cheese (this should make about 6 cups cheese when grated) or shredded
1 cup grated Parmesan cheese (Costco large block is what I use, and I grate with an S blade)
1 tablespoon butter for prepping a 9” x 13” pan
1 teaspoon salt
1 teaspoon white pepper
Preheat oven to 350°F.
After washing the potatoes, slice them small enough to feed into the food processor. If you don’t have a food processor, just slice the potatoes as thin as you can with a fabulous knife.
When sliced, place potatoes into a very large bowl and pour 5 cups heavy whipping cream over. Stir to coat each slice.
Add 4 cups shredded Gruyere cheese (reserve an additional 2 cups for topping in a small bowl on the side) and stir well.
Add ½ cup heavy whipping cream to 2 cups Gruyere and add 1 cup Parmesan and stir well.
Prepare a large 9” x 13” pan by rubbing a layer of butter all over the inside of the pan.
Pour the entire bowl of covered sliced potatoes into the pan and top evenly with the cheeses and cream mixture.
Bake for a full 1 ½ hours. If the gratin becomes too dark, cover loosely with aluminum foil.
Remove from the oven and let set for 20 minutes before serving.
This recipe can be made and refrigerated unbaked for up to three days before serving.
Find more great food recipes in my second book, Lark Parties! #livinglark
