Purple Potatoes Au Gratin

The end of cheesy creamy heavy food season Is near. Last call for cheesy creamy potato dishes! I created this twist on a classic Swiss dish for one last hurrah before transitioning to lighter Spring foods.

Purple Potatoes Au Gratin

• 6-7 medium purple potatoes, peeled and thinly sliced

• 3/4 cup chicken or vegetable broth

• 1/4 cup heavy cream

• 2 tsp thyme

• Generous pinch grated nutmeg

• 1 small onion, thinly sliced

• 2 cups shredded cheese - I used a combination of Gruyere, cheddar and Parmesan

• Salt and pepper

• Butter or olive oil

Preheat oven to 375 F.

In a measuring cup, combine broth, heavy cream, thyme, nutmeg, a generous amount of freshly ground pepper and 1/4 tsp salt.

Butter inside of 8’ x 8” baking dish. Arrange first layer of potatoes in the dish then sprinkle with salt.

Spread thin layer of onions over top, followed by a layer of cheese. Pour half of the broth and herb mixture over the potatoes. Then repeat this process for the next layer: potatoes, onions, cheese and broth.

Bake for 45 minutes uncovered, then check. If the cheese is starting to get brown, lay a tent of aluminum foil over top and bake another 15 minutes for a total baking time of about 60 - 70 minutes. The dish is done when you can easily poke a toothpick through the potatoes.

Let stand at least 15 minutes before serving.

Substitutions: Skip the heavy cream and add another 1/4 of broth. You can also use russet or gold potatoes, though it may need 5-10 minutes more to cook. There is no good substitute for cheese, I’m afraid. You’re talking to a Swiss girl. 🇨🇭

Happy Creamy Cheesy Foods Season!

Nothing is forever. Enjoy the season!