Gouda Gratin Gold Potatoes

BY: Mandy Tanner

  • cooking-duration 1 hour 30 minutes
  • servings 4 SERVINGS
  • cooking-style oven
  • cooking-mode beginner

Team SRF member Mandy Tanner elevated the classic side dish potatoes au gratin with Yukon Golds and the nutty richness of gouda cheese. This side dish complements the SRF Gold Grade Delmonico to create an awe-inspiring dinner.

Ingredients

Gouda Gratin Gold Potatoes

  • 2 pounds Yukon Gold potatoes

  • ½ cup heavy cream

  • 1 garlic clove, minced

  • 4 ounces gouda cheese, shredded

  • Salt, as needed

  • Pepper, as needed

  • 3 Tablespoons unsalted butter, melted, plus more for greasing

Directions

1
Preheat the oven to 400°F.
10 minutes
2
Peel the potatoes and place in a large bowl of ice water.
5 minutes
3
In another large bowl, combine the heavy cream and garlic.
2 minutes
4
Using a mandolin or sharp knife, thinly slice the potatoes 1/8-inch-thick. Place the sliced potatoes into the cream mixture as they are sliced. Toss to combine.
3 minutes
5
Grease a small baking dish with butter. Layer 1/3 of the potatoes evenly in the bottom of the baking dish, and drizzle with 1 tablespoon of melted butter, a pinch of salt and pepper, if desired, and top with 1/3 of the gouda cheese. Repeat with the remaining potatoes, butter, and gouda, drizzling the garlic cream mixture over the potatoes. Cover with foil.
5 minutes
6
Place in the oven to bake for 1 hour, until the potatoes are tender, and mixture is bubbling.
1 hour
7
Remove the foil and continue to cook for 15 minutes until the top is nicely browned.
15 minutes
8
Remove from the oven and let sit for 5 minutes before serving. Enjoy!
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