Sour Cream and Chive Potato Gratin
Sour Cream & Chive Potato Gratin made with heavy cream, sour cream and gruyere—rich, cheesy & perfectly golden
8 People
Servings 8 People
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.