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Anjou Pear and Red Potato Gratin

Anjou Pear and Red Potato Gratin

20 Prep Time
60 Cook Time
8 Servings
This savory pairing of Pacific Northwest potatoes and pears by renowned Northwest chef Leif Benson 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.

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