Imagine a dish that transforms humble ingredients into a culinary masterpiece that will make your taste buds dance with joy! This Pear Gruyere Potato Gratin is not just a side dish—it's a creamy, luxurious experience that bridges the gap between rustic French cuisine and gourmet elegance. With layers of tender potatoes, sweet pears, and nutty Gruyere cheese, this recipe promises to elevate your dining experience from ordinary to extraordinary.
Prep Time: 20 mins
Cook Time: 1 hrs
Total Time: 1 hrs 20 mins
Cuisine: French
Serves: 6 servings
Ingredients
- 2 pounds potatoes, thinly sliced
- 2 ripe pears, thinly sliced
- 1 cup Gruyere cheese, grated
- 1 cup heavy cream
- 2 cloves garlic, minced
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C). Butter a 9x13 inch baking dish thoroughly to prevent sticking.
- Wash and peel the potatoes. Using a mandoline or sharp knife, slice potatoes very thinly (about 1/8 inch thick). Pat potato slices dry with paper towels to remove excess moisture.
- Wash and core the pears, then slice them similarly thin to the potatoes. Gently pat pear slices dry to prevent excess liquid.
- Mince the garlic cloves finely. In a separate bowl, combine heavy cream, minced garlic, salt, and freshly ground black pepper, whisking to blend well.
- Begin layering in the baking dish: Start with a thin layer of potato slices, slightly overlapping. Then add a layer of pear slices, followed by a sprinkle of grated Gruyere cheese.
- Repeat the layering process, alternating potatoes and pears, and generously sprinkling Gruyere between each layer. Aim for 3-4 total layers.
- Pour the seasoned cream mixture evenly over the layers, ensuring it seeps between potato and pear slices.
- Cover the dish with aluminum foil and bake for 45 minutes. Then remove foil and bake an additional 15-20 minutes until top is golden brown and potatoes are tender when pierced with a knife.
- Remove from oven and let rest for 10-15 minutes before serving. This allows the gratin to set and makes serving easier.
- Serve warm as a sophisticated side dish, garnishing with fresh thyme or chives if desired.
Tips
- Slice Consistently: Use a mandoline or sharp knife to ensure uniform potato and pear slices. Consistent thickness guarantees even cooking and a beautiful presentation.
- Remove Moisture: Always pat potato and pear slices dry to prevent a watery gratin. Excess moisture can make your dish soggy instead of crisp.
- Layer Strategically: Alternate potato and pear layers, ensuring each layer gets a generous sprinkle of Gruyere for maximum flavor distribution.
- Cream Matters: Use high-quality heavy cream and fresh garlic for the most robust taste. The cream should be well-seasoned with salt and pepper.
- Foil Technique: Cover with foil initially to steam the potatoes, then remove to achieve a golden, crispy top.
- Resting is Key: Let the gratin rest 10-15 minutes after baking. This helps it set and makes serving much easier.
- Optional Garnish: Fresh thyme or chives can add a beautiful finishing touch and extra layer of flavor.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 25g
Protein: 12g
Fat: 20g
Saturated Fat: 12g
Cholesterol: 65mg
