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Nutrition Facts
Serving Size 1 (176g) Recipe makes 4 servings The following items or measurements are not included below: 4 fresh thyme sprigs
Calories 274
Calories from Fat 141		(51%)
Amount Per Serving		%DV
	Total Fat 15.7g	24%
	Saturated Fat 8.2g	40%
	Monounsaturated Fat 5.9g
	Polyunsaturated Fat 0.8g
	Trans Fat 0.0g
Cholesterol 36mg		12%
Sodium 683mg		28%
Potassium 494mg		14%
Total Carbohydrate 24.2g		8%
	Dietary Fiber 2.2g	8%
	Sugars 1.2g
Protein 9.9g		19%
detailed view... how is this calculated?

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Yukon Gold Potato Gratin

Recipe #173573 | 1¼ hours | 15 min prep | add private note

⁽⁹⁾ RATE IT NOW Print Recipe

By: evelyn/athens
Jun 18, 2006

There was Gold to be found in the Yukon...now we have the Yukon Gold potato. Delicious. Try this gratin using them and you won't be disappointed.

SERVES 4 (change servings and units)

Ingredients

1/2 tablespoon unsalted butter
1 lb yukon gold potato
1 cup canadian sharp cheddar cheese
2 tablespoons sour cream
1 tablespoon olive oil
2 garlic cloves, very finely minced
1 tablespoon fresh thyme
3/4 teaspoon salt
1/8 teaspoon ground black pepper
1/3 cup chicken broth or white wine
4 fresh thyme sprigs (to garnish)

Directions

1
Heat oven to 400 degrees F. Butter a 9-inch round or oval baking dish.
2
Slice potatoes 1/8-inch thick and combine thoroughly in a mixing bowl with 1/2 cup cheddar cheese, the sour cream, olive oil, garlic, thyme, salt, and pepper.
3
Arrange potatoes in a neat overlapping pattern in the baking dish. Pour chicken broth over potatoes.
4
Bake 35 minutes, until potatoes are nearly-tender and the cheese and potatoes are starting to brown. Sprinkle with remaining cheese and bake another 10-15 minutes.
5
Garnish with thyme sprigs.

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Featured Reviews for This Recipe

From: Italian Babe

On Aug 12, 2007

I might not of prepared this correctly, but the cheese left quite a bit of oil at the bottom of this dish. It was "ok" but certainly not something I would serve again. I follow each recipe the first time exact. I am not sure if I even like Yukon Gold Potatoes as this was my first experience with them. The recipe instructions were clear and the recipe over-all was VERY easy to prepare.

0 people found this review helpful

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From: Doreen~

On Jul 17, 2007

Easy, delicious, and makes a pretty presentation. What else could you ask for? Thanks evelyn!

0 people found this review helpful

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From: Chef Kate

On Jun 27, 2006

Delicious! I made this in individual gratin dishes. Presentation is great and the flavor is just right. The cheese/potato proportion balances very well and there's just enough thyme to make its prersence felt without overdoing it. Thanks, Ev!

5 people found this review helpful

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From: atlfitgirl

On Aug 13, 2007

My BF who does not even like au gratin potatoes liked this dish. I have always been intimidated by making a gratin... Looks so difficult and time consuming in most recipes. This was sooooo simple to prepare. I loved the fact that there was not a heavy cream sauce all over the potatoes. I sliced the potatoes by hand and used a "seriously sharp" cheddar cheese ( that's what was on the package!) FF sour cream, and homemade chicken stock. Mixing the potatoes with all the ingredients was a little difficult since I was trying so hard not to break up all the potato slices... so instead I just used my hands to gently "massage" all the ingredients on. I didn't have any butter so I sprayed my 9 in square pan with olive oil and then layered the potatoes in. It cooked to perfection in about 40 minutes... Loved it! Had a little crispy edge to it and the potatoes were just soooo tender! Thanks for a lovely light potato dish!

2 people found this review helpful

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