In observance of the Memorial Day holiday, the Northwest Herald newspaper will not be published May 27. Breaking news and information will be updated on
Food News and Recipes

Yukon Gold are the gold standard for this gratin

This undated photo provided by America's Test Kitchen in November 2018 shows potato gratin in Brookline, Mass.
This undated photo provided by America's Test Kitchen in November 2018 shows potato gratin in Brookline, Mass.

Potato gratin is a notoriously heavy side dish, laden with cream and gooey cheese. We wanted to shift the focus of this classic side dish to the potatoes.

We chose Yukon Gold potatoes for their rich flavor and moderate starch content, which helped them hold their shape when cooked. Tossing the potatoes with fruity, flavorful extra-virgin olive oil heightened the flavor of the potatoes but didn’t overpower them.

For a crisp, cheesy topping, we mixed more olive oil with panko bread crumbs and sprinkled the dish with sharp, salty Pecorino-Romano. For added depth, we added sauteed onions, fresh thyme and garlic.

Olive Oil Potato Gratin

Servings: 6-8

Start to finish: 2 hours

2 ounces Pecorino-Romano cheese, grated (1 cup)

1/2 cup extra-virgin olive oil

1/4 cup panko bread crumbs

Salt and pepper

2 onions, halved and sliced thin

2 garlic cloves, minced

1 teaspoon minced fresh thyme

1 cup low-sodium chicken broth

3 pounds Yukon Gold potatoes, peeled and sliced 1/8-inch thick, preferably with a mandoline

Adjust oven rack to upper-middle position and heat oven to 400 degrees F. Grease 13-by-9-inch baking dish. Combine Pecorino, 3 tablespoons oil, panko, and 1/2 teaspoon pepper in bowl; set aside.

Heat 2 tablespoons oil in 12-inch skillet over medium heat until shimmering. Add onions, 1/2 teaspoon salt and 1/4 teaspoon pepper and cook, stirring frequently, until browned, about 15 minutes. Add garlic and 1/2 teaspoon thyme and cook until fragrant, about 30 seconds. Add 1/4 cup broth and cook until nearly evaporated, scraping up any browned bits, about 2 minutes. Remove from heat; set aside.

Toss potatoes, remaining 3 tablespoons oil, 1 teaspoon salt, 1/2 teaspoon pepper and remaining 1/2 teaspoon thyme together in bowl. Arrange half of potatoes in prepared dish, spread onion mixture in even layer over potatoes and distribute remaining potatoes over onions. Pour remaining 3/4 cup broth over potatoes. Cover dish tightly with aluminum foil and bake for 1 hour.

Remove foil, top gratin with reserved Pecorino mixture and continue to bake until top is golden brown and potatoes are completely tender, 15 to 20 minutes. Let cool for 15 minutes. Serve.

• Nutrition information per serving: 313 calories; 160 calories from fat; 18 g fat (5 g saturated; 0 g trans fats); 15 mg cholesterol; 545 mg sodium; 30 g carbohydrate; 3 g fiber; 4 g sugar; 11 g protein

Loading more

Digital Access

Digital Access
Access from all your digital devices and receive breaking news and updates from around the area.

Home Delivery

Home Delivery
Local news, prep sports, Chicago sports, local and regional entertainment, business, home and lifestyle, food, classified and more! News you use every day! Daily, weekend and Sunday packages.

Text Alerts

Text Alerts
Stay connected to us wherever you are! Get breaking news updates along with other area information sent to you as a text message to your wireless device.

Email Newsletters

Email Newsletters
We'll deliver news & updates to your inbox. Plan your weekend and catch up on the news with our newsletters.