Pommes de Terre au Gratin

by Jenn on May 26, 2009

in Gluten Free,Vegetarian

It sounds prettier all in French :)  This dish is pretty much your classic potatoes au gratin recipe, and is a total comfort food. I don’t think there ever is a “wrong time of year” for this dish, even though served hot, I would love this dish equally in the summer or the winter.


There is no special “secret trick” to this recipe, and in fact, I used this recipe from All Recipes as a basis for creating my own, which literally is the 1st hit when doing a google search for “potatoes au gratin” haha.  This isn’t a hard recipe at all, and it is immensely satisfying!

butter & garlic clove for greasing pan
Around 2 1/2 lbs. red potatoes, sliced thinly (1/4″ thick)
2 shallots, thinly sliced
salt & pepper
3 tbs. butter
3 tbs. flour (I used a 50/50 mix of white and brown rice flour)
3 tbs. freshly chopped chives
2 cups milk (I used 2%)
1 1/2 cups grated gruyere or swiss cheese (I am poor so bought swiss, though I’d have preferred gruyere and you should use gruyere if you can – but when my grocery store was charging $22/lb for gruyere, no way! The swiss was only $10/lb)
chives for garnish

1. Preheat oven to 400F
2. Grease shallow baking pan with butter and garlic (keep the garlic clove!).  I used multiple pans here b/c all my shallow pans are small.  Besides it’s more fun to eat your meal from a dish that came right out of the oven piping hot!
3. Arrange the potato slices in a circular arrangement the bottom of the pan (use about half of them).  Then scatter slices of shallot, and then layer the rest of the potato slices.  You really only want two layers of potatoes, which is why you do this in a rather shallow pan. Season w/ some salt & pepper
4. In a medium pan, melt butter and mince your garlic clove.  Once melted, whisk in the flour and chives and keep whisking for another minute or so.  Then add in your milk, and wait for it to thicken (this won’t take long at all, keep stirring!).
5. Once mixture is thickened a bit, add in all of your cheese while stirring.
6. Pour the cheesy goodness over your potatoes and then cover with foil and bake in the oven a good hour.  After I determined the potatoes were cooked and soft, I then removed the foil, and turned the heat up to 500 so that they browned nicely.  This took about 20 minutes more in my oven.
7. Remove and garnish with chives.


Ha and yes, I tied a bow with my chives, I was feeling crafty at the moment!  And I just had to use these gorgeous blossoms, they were too pretty not to photograph! Chive flowers are apparently very edible and have a mild onion flavor.  I think they may go very well in some salads, still haven’t figured out how best to use the flowers besides taking pretty pictures :)