Pear and Red Potato Gratin

Pear Potato Gratin

This savory pairing of Pacific Northwest potatoes and pears makes a great side dish for roast pork or barbecued chicken. For a reduced fat approach, substitute chicken stock for half the cream.

Ingredients
2 pounds Anjou USA Pears, cored
2 pounds Northwest-grown red potatoes
2 teaspoons salt, to taste
½ teaspoon white pepper
½ teaspoon oregano
2 tablespoons garlic, minced
1 teaspoon smoked paprika
¼ teaspoon nutmeg
2 cups heavy cream
1 cup Gruyère cheese, grated
½ cup Rogue Creamery Oregonzola or Gorgonzola cheese, crumbled

Directions
Thinly slice pears into rings using a mandoline or knife. Slice potatoes to the same thickness as pears.

In a saucepan, mix seasonings together with cream and carefully bring to a brief boil.

Layer a third of the potato and pear slices in the bottom of a 10 x 2 round baking dish, alternating pears and potatoes. Sprinkle ⅓ of the Gruyere and Oregonzola on potatoes and pears. Repeat layers until complete. Pour cream sauce atop.

Cover baking dish with foil. Bake at 350 degrees for 1 hour or until tender. Remove foil and bake until golden brown and bubbly. Let rest 15 minutes before serving.

yield: Serves 8

About Brittany

Hi! I’m Brittany Wilmes, program coordinator at Pear Bureau Northwest. As half of the Communications and PR department at the Pear Bureau, I write about pear pop culture for The Pear Dish—sharing everything pear, from fresh recipes to community involvement to fun décor ideas. Have an article or idea to share? Feel free to email me! In addition to blogging, I’m busy sharing the pear love on behalf of the Pear Bureau Northwest…and eating USA Pears!

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