Potato Chestnut Gratin
The perfect combination of potatoes and chestnuts has never been better.
By Chef Laura Bonicelli
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
Nutrition Facts
Per Serving (serves 8 servings)
* Nutritional information is estimated and may vary based on specific ingredients and preparation methods.
Instructions
- 1
Pierce the potatoes with a knife and place them in a microwave-safe dish. Microwave on high for 6 to , 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 .
- 3
Add the wine, stock, and cream. Simmer, occasionally stirring, until the liquid reduces by half, 10 to . 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 . Remove foil and bake for an additional 20 to , 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