This pear potato gratin combines thinly sliced potatoes, cream, Gruyere and a little pear! A perfect potato side dish for many meals that is deliciously different.
1 1/4lbs.yellow potatoes, such as Yukon Gold, about 4 medium
1largeBosc pear, or 2 if smaller
1/3-1/2cupheavy whipping cream, 35% b.f., as needed
1Tablespoonbutter, melted
1/4teaspoonsalt
Pinchnutmeg
Freshly ground pepper
1/2cupGruyere cheese, shredded, DIVIDED
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Instructions
Bring a medium saucepan of water to a boil, then season generously with salt.
Prepare potatoes: You can peel the potatoes or not, as you like. Using a mandolin or a sharp knife, slice the potatoes 1/16 - 1/8-inch thick (1/16-inch thick is very easy to do with a mandolin. If cutting by hand, just slice as thin as you possibly can). Add potatoes to boiling water and boil 3 minutes (if slices are thicker, boil an extra minute, for 4 minutes). Remove to doubled-up paper towel, then pat the top of the potatoes dry. Let cool while you proceed with the recipe.
Preheat oven to 375F.
Prepare the pears: You can peel the pears or not, as you like. I like to cut them in half, from stem end to bottom. I'll usually just cut off the thin top, then scoop out and discard the core. Using a mandolin or sharp knife, slice the pears 1/16 - 1/8-inch thick slices (slice the pears the same thickness as you potato slices). Set aside.
Assemble the gratin: Lightly grease a small gratin pan (mine shown here is about 7x10-inches. Spread about 1/2 of the potatoes on the bottom of the pan. Brush potatoes with about 1/2 of the butter, then season with some salt and pepper. Top with 1/2 of the Gruyere cheese, then drizzle with 1/2 of the cream. Top with the pear, then with the remaining potatoes. Brush the remaining butter onto the potatoes, then season top with salt and pepper. Pour over the remaining cream. Sprinkle the remaining Gruyere over-top.
Bake uncovered in preheated 375F for 40-45 minutes, or until golden and the potatoes are tender. Let stand 10 minutes to set before serving. Add some finishing salt to the top before serving.
Notes
Be sure to read the notes above this Recipe Card, for substitution suggestion and tips for making this recipe. You will also find Step-by-Step photos there, that you might find helpful.