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Potato Gratin

Potato Chestnut Gratin

© Chef Laura Bonicelli
The perfect combination of potatoes and chestnuts has never been better.
5 from 2 votes

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Prep Time 20 mins
Cook Time 1 hr
Total Time 1 hr 20 mins
Course Dinner, MM-Blue, Sides
Cuisine Italian
Servings 8
Calories 394 kcal


  • 9x12 oval gratin dish


  • 2 pounds medium yellow potatoes


  • 2 tablespoons unsalted butter
  • 1/3 cup finely chopped shallots
  • 4 cloves garlic -- minced
  • Kosher salt and freshly ground black pepper
  • 1/4 cup dry white wine
  • 1 cup chicken stock
  • 1 cup heavy cream
  • 4 teaspoons prepared horseradish
  • Kosher salt and freshly ground black pepper
  • freshly grated nutmeg
  • 4 teaspoons fresh thyme leaves


  • 5 1/2 cups fresh shelled jarred, or frozen chestnuts -- halved lengthwise
  • Kosher salt and freshly ground black pepper
  • 3/4 cup grated GruyËre


  • Pierce the potatoes with a knife and place them in a microwave-safe dish. Microwave on high for 6 to 8 minutes, until par-cooked. Remove from the plate and peel. Finely chop 1 1/2 cups of the potatoes; thinly slice the rest; set aside.
  • Preheat the oven to 400º F. Heat the butter in a skillet over medium heat; add the shallot, garlic, and chopped potatoes. Season with salt and pepper. Cook, stirring, until golden brown, about 4 minutes.
  • Add the wine, stock, and cream. Simmer, occasionally stirring, until the liquid reduces by half, 10 to 12 minutes. Cool slightly and stir in the horseradish. Season with salt, pepper, and nutmeg. Stir in the thyme leaves.
  • Butter a 9x12 oval gratin dish. Arrange the sliced potatoes and the chestnuts evenly in the pan and season with salt and pepper. Pour the chopped potato/cream mixture over the sliced potatoes and chestnuts, moving the pan around gently to combine. Sprinkle the mixture evenly with the cheese. Spray one side of a piece of foil with cooking spray. Cover the pan with the foil, sprayed side down, and bake for 25 minutes. Remove foil and bake for an additional 20 to 25 minutes, until golden on top and bubbly.

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If using fresh chestnuts, score the top with an X and boil them for 20 minutes in water. Drain, cool, and peel the chestnuts before using. Copyright: Chef Laura Bonicelli


Calories: 394kcalCarbohydrates: 47gProtein: 7gFat: 20gSaturated Fat: 11gCholesterol: 63mgSodium: 109mgPotassium: 572mgFiber: 1gSugar: 1gVitamin A: 785IUVitamin C: 45mgCalcium: 177mgIron: 1mg
Keyword chestnuts, gruyere, horseradish, potatoes, thyme
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