Description
A refined gratin of thinly sliced Yukon Gold potatoes layered with tangy sour cream and sharp cheese, topped with a golden crust.
Ingredients
Scale
- 2 lb Yukon Gold potatoes, peeled and very thinly sliced
- 1 small yellow onion, finely grated (squeezed dry)
- 1 cup sour cream (full fat)
- 1/2 cup heavy cream
- 3 tablespoons unsalted butter, room temperature
- 1 cup sharp cheddar, finely grated
- 1/4 cup grated Parmesan
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- Pinch of nutmeg (optional)
- 1/2 cup panko breadcrumbs or crushed Ritz crackers
- 2 tablespoons unsalted butter, melted
- Fresh chives or parsley, finely chopped, for garnish
Instructions
- Preheat the oven to 375°F (190°C) and butter a 9×13-inch baking dish.
- Prepare the potatoes by slicing them uniformly about 1/8 inch thick. Place slices in cold water, then drain and pat dry.
- Sauté the onion in 1 tablespoon butter over medium heat until translucent and slightly golden, about 4–5 minutes.
- Whisk together sour cream, heavy cream, room-temperature butter, salt, pepper, and nutmeg until smooth. Fold in half the cheddar and all the Parmesan.
- Layer a single even layer of potato slices on the bottom of the dish, brush with cream mixture, and sprinkle a little of the sautéed onion. Repeat until finished.
- Pour any remaining cream mixture over the top, sprinkle remaining cheddar, and combine panko with melted butter to scatter for crust.
- Bake uncovered for 45–55 minutes until top is golden and bubbling.
- Rest for 10–15 minutes before serving and garnish with fresh chives.
Notes
Use room temperature butter for even mixing; grate cheese finely to melt smoothly; let the dish rest after baking.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 4g
- Sodium: 500mg
- Fat: 25g
- Saturated Fat: 14g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 60mg