Yukon Gold Potatoes Au Gratin

If you read my previous recipe post for the Duck Breast with Citrus Port Cherry Sauce, I mentioned that I served Yukon Gold Potatoes Gratin with it.   It's been a while since I've made this, and I don't follow a recipe.  I've been making this side dish for years, so I don't measure.   My family loved this side dish.

I'm going to try my best to share with you how to make this.  It's that good.  There are almost many recipes for Au Gratin Potatoes as there are recipes for Lemon Bars (which is why I've never posted mine).  However, I do something a little different-- I use part chicken stock and part heavy cream.  While I don't think it cuts a significant amount of fat grams, it works for me.   I've made this with Russet potatoes, but I have to say that Yukon Gold potatoes are my personal favorite. The potatoes need to be very thin, so I like to use a mandoline.  I soak the potatoes in water, while I do the rest of my prep work-- like grating the cheese.

The oven is preheating to 350F, while I butter an oven-proof dish.  You can use different cheeses, such as Fontina.  But, Gruyere is our favorite.

 Add one layer of potatoes, slightly overlapping them.  Sprinkle some Parmesan Cheese...

...add some kosher salt & pepper.

...add some Gruyere cheese.

This is where I add low-sodium chicken stock (otherwise, watch how much salt you add, as the Parmesan is a little on the salty side.)  I don't measure, but if you need to know how much... about 1/4 cup.

I got about four layers of potatoes, Parmesan and Gruyere Cheese.  For good measure, I added a few dots of unsalted butter. Last, I added about 1/2 cup of heavy cream and pour it all over.  

Place this dish on a baking sheet, and bake for about an hour to an hour and a half.

Remove when the potatoes are golden and bubbly, and allow to sit for at least five minutes.

TASTING NOTES:  The picture, above, is the only shot I got of the finished potatoes.  I can assure you that they are addicting, and they look so impressive.  For dinner parties, I used to make these in individual ramekins.  I've made variations where I've added paprika for some extra color. You can get fancier and add diced ham.  I've even made the potatoes without the heavy cream, and just chicken stock and lots of Parmesan Cheese.  However, the heavy cream and Gruyere is the perfect combination of richness and flavor.  There were no leftovers, and I wasn't the one who went back for seconds. My skinny men are the ones who did.   I didn't stand a chance.

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