Recipe and photo contributed by Lynda Balslev
Prep Time: 20 minutes Cook Time: 1 hour
These rich, flavorful potatoes are a treat. A mandoline works best for thinly slicing the potatoes, but make sure to use the guard! Keep the skins on for extra nutrients and some texture to balance out all of the cheesy goodness. One (9-by-12-inch) gratin dish may be substituted for the individual ramekins.
2 cups sour cream (full-fat)
2 garlic cloves, minced
2 teaspoons salt, divided
2 teaspoons freshly ground black pepper, divided
1½ pounds Yukon Gold potatoes, washed, very thinly sliced (no more than ⅛-inch thick)
6 ounces coarsely grated Gruyère cheese
- Preheat the oven to 350°F. Butter 8 (¾-cup) ramekins.
- Whisk the sour cream, garlic, 1 teaspoon salt, and 1 teaspoon freshly ground black pepper together in a bowl.
- Arrange 2 layers of potatoes overlapping in each ramekin. Top each with 2 teaspoons of sour cream, spreading to cover the potatoes. Sprinkle with the cheese. Repeat the layering process, sprinkling with the remaining salt and pepper, until the ramekins are full, gently pressing down on each layer. Finish with a layer of sour cream and grated cheese.
- Place the ramekins on a baking sheet. Bake for about 1 hour, until the potatoes are tender and the top is brown and bubbling. (If the tops brown before the potatoes are fully cooked, lightly cover with foil to prevent burning and continue cooking until the potatoes are done.) Serve hot.