This is a classic potato gratin made with buttery Yukon gold potatoes and creamy Havarti cheese. It can be served with all sorts of entrées, from roast chicken or beef to broiled fish.Print
Golden Potato and Havarti Gratin
Layers of buttery Yukon Gold potatoes and creamy Havarti cheese make a delicious side dish to complement a wide variety of entrees.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 15 minutes
- Yield: 6 servings 1x
- 3 lbs Yukon Gold potatoes, peeled and very thinly sliced
- 6 ounces Havarti cheese, shredded (about 1-1/2 cups, loosely packed)
- 1 to 2 tablespoons flour
- Salt and freshly ground black pepper
- 4 tablespoons butter
- 1–1/2 to 2 cups half-and-half
- Preheat the oven to 400°F and generously butter a shallow 2-1/2-quart baking dish. Place the flour in a fine strainer or powdered sugar sifter.
- Arrange a single layer of potato slices in the bottom of the baking dish, overlapping slightly. Season with salt and pepper and dust very lightly with flour. Sprinkle with cheese (about 1/4 cup), then repeat the process with the remaining potato slices, ending with a layer of cheese.
- Melt the butter in a small saucepan, stir in 1-1/2 cups of half-and-half and heat to just below boiling. Pour the mixture evenly over the potatoes. Depending on the size of your dish, you may need to add the extra half-and-half to bring the liquid level to 1/4-inch below the top layer. If so, warm it first.
- Cover the dish tightly with aluminum foil and bake for 45 minutes. Remove the foil and bake for an additional 10 to 15 minutes, or until the cheese on the top is golden and the potatoes are tender when pierced with a fork. Allow to cool for 5 to 10 minutes before serving.