Rustic Potato Gratin
- Yield 6 servings
- Prep 15 mins
- Cook 75 mins
These individual gratins are easy to make and serve. Light but full of flavor, they pair well with beef or chicken.
- 1 cup chicken stock or canned low-sodium broth, possibly a little more
- 2 tablespoons chicken stock or canned low-sodium broth, possibly a little more
- 3/4 teaspoon finely minced garlic
- 1 1/2 pounds Yukon Gold potatoes (about 3 large), peeled and very thinly sliced
- 3/4 teaspoon Kosher salt
- 3/8 teaspoon Freshly ground black pepper
- 1 -- large yellow onion (about 9 ounces), very thinly sliced
- 1 1/2 tablespoons unsalted butter, melted (optional)
- 3 tablespoons grated Gruyere cheese
- Preheat the oven to 350° F. Generously butter 6, 1-cup oven-safe ramekins (or 4-inch foil pot-pie pans) and arrange on a sturdy baking sheet. In a 2-cup liquid measuring cup, combine the chicken stock and garlic; set aside.
- Layer a third of the potato slices over the bottom of each of the ramekins or pans. Arrange half of the onions over the potatoes, season lightly with the salt and pepper, and pour half of the broth mixture over the onions. Repeat with another third of the potato slices, followed by the rest of the onions, and the rest of the broth. Season lightly with more salt and pepper. Top with the remaining potato slices and again season lightly with salt and pepper. Press the potatoes gently into the broth. Brush or dab the tops with the melted butter.
- Bake until very golden and bubbly, about 1 hour. If the gratins seem at all dry while baking, press the potatoes down into the broth, or spoon a little more broth over the tops. When tender and brown, sprinkle the cheese evenly over the tops of the gratins and return to the oven for another 15 minutes or until the cheese is golden and bubbly, too.
- Let rest 10 minutes before serving.
Recipe courtesy of Tina Salter.