Balsamic Potato Gratin
The potatoes absorb the Balsamic, which becomes a sticky, delicious crust around the pan. Serve with Peas and Leeks if you like.
Balsamic Potato Gratin
Any flavourful cheese will work with this recipe. We happen to like Garden Vegetable Monterey Jack, but Fontina or Gruyere are also wonderful.
Ingredients
- 1 lb. (454 gr) potatoes thinly sliced, skin on
- 1 TBSP soft butter
- 2 TBSP Balsamic Vinegar
- 2 TBSP olive oil
- ¼ tsp. garlic minced
- ½ tsp. dried thyme or 1 TBSP fresh rosemary chopped
- ¼ tsp. salt
- ¼ tsp. pepper
- 2 cups (140 gr) Garden Vegetable Monterey Jack Cheese, grated
Instructions
- Pre heat oven to 375.
- Grease a medium sized baking dish with the soft butter.
- Grate cheese and set aside.
- Thinly slice potatoes with a sharp knife or mandolin.
- Whisk the Balsamic Vinegar, olive oil, salt, pepper, garlic and herb of your choice.
- Place half the potatoes in the dish and sprinkle with half the Balsamic mixture.
- Repeat with the remining potatoes and Balsamic.
- Cover the dish with aluminum foil and bake for 30 minutes.
- Remove the foil, spread cheese on top and continue to cook for 15 more minutes. The top should be crispy, and potatoes cooked through.
- *Cooking time may depend on how thick or thin the potatoes are cut.
Notes
This a rich and tasty side dish – and not likely to have on its own – so pair the wine to the main. We served with a rare grilled steak and sampled a delicious full bodied red from Spain.
We’ve paired:
- Senorio de la Antigua