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Potato Gratin

A great potato preparation for a tasty side dish.

Wild Cheff products needed for this recipe:

Ingredients

Instructions

  • 1. Heat up large saute pan over medium heat.
  • 2. Pour canola oil into pan to coat pan, cook potato slices in oil and then place them on plate with paper towel. Sprinkle salt and pepper lightly over cooked potatoes.
  • 3. Preheat oven to 375-degrees F.
  • 4. Place layer of potatoes over surface of casserole dish.
  • 5. Sprinkle Wild Cheff Tuscan Spice Blend, Wild Cheff Air-Dried Shallots, minced garlic, a mixture of Parmesan and Gruyere cheese over potato slices, then pour some heavy cream over potatoes and repeat layers until use up all potatoes.
  • 6. Top with shredded Gruyere cheese and bake until gratin is bubbly. Serve as a side dish.

Instructions

  • 1. Heat up large saute pan over medium heat.
  • 2. Pour canola oil into pan to coat pan, cook potato slices in oil and then place them on plate with paper towel. Sprinkle salt and pepper lightly over cooked potatoes.
  • 3. Preheat oven to 375-degrees F.
  • 4. Place layer of potatoes over surface of casserole dish.
  • 5. Sprinkle Wild Cheff Tuscan Spice Blend, Wild Cheff Air-Dried Shallots, minced garlic, a mixture of Parmesan and Gruyere cheese over potato slices, then pour some heavy cream over potatoes and repeat layers until use up all potatoes.
  • 6. Top with shredded Gruyere cheese and bake until gratin is bubbly. Serve as a side dish.

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