Best 2 Reblochon Potato Gratin Recipes

REBLOCHON-POTATO GRATIN

Steps:

• Generously butter a 5-cup gratin dish. Melt 1 tablespoon butter and olive oil in a large skillet over low heat. Add onions, sprinkle with sugar, and cook, stirring occasionally, until onions are very soft and golden, 15 to 20 minutes, and set aside.
• Preheat oven to 400 degrees. Using a mandoline or a knife, slice potatoes 1/8 inch thick. Arrange one-third of the potatoes so they overlap in the gratin dish; sprinkle with salt and pepper. Cover potatoes with half of the reserved onions, half the cheese, and one-third of the thyme leaves. Arrange another one-third of the potatoes so that they overlap; sprinkle with salt and pepper. Repeat layering with remaining onions, cheese, and one third of the thyme. Arrange remaining potatoes on top so they overlap. Melt remaining 2 tablespoons butter; brush it over the final layer of potatoes. Sprinkle the remaining thyme, and season with salt and pepper.
• Cover tightly with aluminum foil, and place in the oven. Bake for 40 minutes; remove foil, and bake until golden brown, 20 to 30 minutes more. Remove from oven, let stand 5 minutes, and serve.

PRETTY DARN QUICK POTATO GRATIN

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Butter an 8x8-inch baking dish.
• Fit a food processor with shredding disk and use it to shred cheese. Transfer to a small bowl. Fit processor with slicing disk and use it to slice potatoes.
• Put potatoes in a large saucepan with half-and-half, garlic, salt, and nutmeg; stir gently to combine. Bring to a boil over medium-high heat, stirring occasionally. Cook at a gentle boil, stirring often with a heat-safe spatula to prevent sticking, until half-and-half has reduced and thickly coats potatoes, about 8 minutes.
• Spoon into prepared baking dish. Smooth top and sprinkle evenly with cheese.
• Bake in preheated oven until potatoes are tender when pierced with a knife and top is golden brown, 25 to 30 minutes. Let stand 5 to 10 minutes before serving.