You can always cover with tin foil if the cheese browns too much before potatoes are done. Sprinkle the shredded Gruyere evenly over the top.īake at 350˚ F on the center oven rack for approximately 45 minutes or until potatoes are tender. The potatoes should be slightly submerged in the liquid. Pour creamy cheese mixture evenly over the top.
Layer the sautéed onions evenly over the potatoes. Arrange potatoes in baking dish so that the slices slightly overlap. Lightly grease a deep baking dish with olive oil. Continue to stir periodically until use.ĭrain potatoes of all excess water. Simmer on very low heat, add nutmeg and salt & pepper to taste. If the mixture thickens too much, simply add more heavy cream to a desired thin, batter-like consistency. When cream begins to lightly bubble, slowly add shredded Raclette and whisk until creamy. In the same sauté pan, slowly heat the pint of heavy cream. Transfer onions and any juices to a bowl or plate and set aside. Slowly add water a couple of tablespoons at a time and sweat the onions until translucent. Add onions with a pinch of salt and sauté over medium heat until golden. Reserve in a bowl of cold water with salt and set aside (this prevents your potatoes from oxidizing). Use a mandolin or slice thinly and evenly about 1/8".
The fruit intensity and supple tannins of our Coombsville Cabernet Sauvignon work so well with the creamy texture and savory goodness of this dish! - Mark Herold We always make enough to have leftovers for breakfast-reheat and top with a poached egg. My wife's version of au gratin potatoes is an absolute crowd pleaser and a staple at our Easter table.
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