I know the majority of the recipes I post are fairly healthy, but this one will be an exception. It’s one of my favorite French comfort foods: Gratin Jurassien or a potato gratin with heavy cream and cheese . My great-aunt always makes this when we have large family gatherings in Larmor Plage and my mom definitely made this quite often growing up.
This dish goes great with roasted chicken or any red meat dish. So please, indulge in this side dish of layers of white potatoes, Swiss cheese, butter, and heavy cream. You won’t regret it 🙂
For Gratin Jurassien, you will need:
– 2 lbs russet potatoes, peeled and sliced 1/8″ thick
– 4 tablespoons of grass-fed unsalted butter
– 3/4 cup whipping cream
– 2 cups Swiss cheese, grated
– sea salt and pepper to your liking
To make Gratin Jurassien:
Preheat your oven to 325°F. Smear 1 tablespoon of butter around a Pyrex glass dish. Once the potatoes have been peeled and sliced, begin arranging layers of potatoes, seasoning each layer with the Swiss cheese, dots of butter, sea salt, and pepper. Two pounds of potatoes will yield about 3 layers. Finish off the top layer with abundant amounts of cheese and dots of butter. Pour the whipping cream over the potatoes. Then place the dish in the middle of the oven and bake for 60-80 minutes. The gratin is done when the potatoes are tender and have absorbed most of the cream, and the top is lightly browned.