Italian

Potato Chestnut Gratin

Name: Potato Chestnut Gratin
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 8 servings
Ingredients: 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

The perfect combination of potatoes and chestnuts has never been better.

By Chef Laura Bonicelli

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Prep Time

20 min

Cook Time

1 hr

Total Time

1 hr 20 min

Servings

8 servings

Ingredients

2 poundsmedium yellow potatoes
2 tablespoonsunsalted butter
1/3 cupfinely chopped shallots
4 clovesgarlic -- minced
Kosher salt and freshly ground black pepper
1/4 cupdry white wine
1 cupchicken stock
1 cupheavy cream
4 teaspoonsprepared horseradish
Kosher salt and freshly ground black pepper
freshly grated nutmeg
4 teaspoonsfresh thyme leaves
5 1/2 cupsfresh shelled (jarred, or frozen chestnuts -- halved lengthwise)
Kosher salt and freshly ground black pepper
3/4 cupgrated GruyËre

Instructions

1
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.
2
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.
3
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.
4
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.

Chef's Notes

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

Nutrition (per serving)

394

Calories

Protein

47g

Carbs

20g

Fat

Fiber

109mg

Sodium