Sour Cream and Chive Potato Gratin

Name: Sour Cream and Chive Potato Gratin
Prep time: 35 min
Cook time: 79 min
Total time: 114 min
Ingredients: 3 1/2 lbs Russet potatoes (peeled and sliced into 1/8-inch rounds); 1 1/2 cups Prairie Farms Heavy Whipping Cream; 1/2 cup Prairie Farms Sour Cream; 2 cloves garlic (minced); 3 tablespoons chopped chives; 2 teaspoons kosher salt; 6 oz (about 1 1/2 cups) Gruyere cheese (finely grated (divided)); 2 oz (about 1/2 cup) Parmesan cheese (finely grated); Prairie Farms Unsalted Butter for greasing

Sour Cream & Chive Potato Gratin made with heavy cream, sour cream and gruyere—rich, cheesy & perfectly golden

Cuisine: French

Course: Side Dishes

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Prep Time 35

Total Time 1 54

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Ingredients:

3 1/2 lbs Russet potatoes peeled and sliced into 1/8-inch rounds
1 1/2 cups Prairie Farms Heavy Whipping Cream
1/2 cup Prairie Farms Sour Cream
2 cloves garlic minced
3 tablespoons chopped chives
2 teaspoons kosher salt
6 oz (about 1 1/2 cups) Gruyere cheese finely grated (divided)
2 oz (about 1/2 cup) Parmesan cheese finely grated
Prairie Farms Unsalted Butter for greasing

Directions:

Preheat oven to 400°F and generously butter a 2.5-3 quart baking dish.
In a large bowl, whisk together heavy cream, sour cream, garlic, chives, and salt until smooth. Stir in 4 ounces of Gruyere, reserving remaining Gruyere and all the Parmesan for topping. Taste mixture and adjust seasoning if needed.
Add sliced potatoes to bowl and toss until every slice is well coated, making sure some shredded cheese clings to each potato.
Arrange potatoes vertically or at a slight angle in prepared baking dish, stacking them tightly together.
Pour any remaining cream mixture evenly over top.
Cover dish with foil and bake for 40 minutes.
Remove foil and bake for 20 minutes more. Sprinkle remaining Gruyere and Parmesan over top, then bake for another 20 minutes, until golden and bubbling. Let rest for 10 minutes before serving.