White Potato and Cheddar Gratin
Mildly starchy and firm-fleshed white potatoes provide a great canvas for the sharp bite of aged cheddar and garlicky chives, resulting in a mellow, comforting gratin. Pro tip: Cooking the potatoes and cream on the stovetop before baking allows the potatoes’ natural starch to thicken the sauce and reduce the oven time. (I learned this trick working with former SAVEUR food editor Todd Coleman, whose own gratin recipe can be found here.) And bonus: Using an oven-proof skillet such as cast-iron for both stovetop and baking cuts down on extra dishes!
Ingredients:
3 pounds white potatoes, peeled and thinly sliced ⅛-inch thick
2½ cups light whipping cream
Kosher salt and freshly ground black pepper, to taste
1½ cup grated aged white cheddar (about 6 ounces), divided
3 tablespoons finely chopped chives
¼ cups finely grated Parmesan
[Photo via Food52]
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