Talk about vegetarian comfort food! Oh my! And you know what’s amazing about this? It’s full of potatoes and delicious creaminess, but it isn’t too rich or one bit heavy. It is however, delicious, packed with flavor, and satisfying!
I love the layering process involved in creating this incredible gratin. It definitely feels like I’m creating art when I make this — both in flavor and in design. If you ask me, there couldn’t be a better weekend cooking project! (Well, maybe you could also make a super yummy soup to go with the potatoes — I’m just sayin.’)
I’ve laid out the steps for assembly very carefully for you because I think the success of this dish is all in the slicing and the layering. The potatoes become almost like thin, flat pasta, and the Gruyère links it all together. I even love how the knife feels as it cuts into the finished gratin, gently working its way through each potato slice. It’s almost a hint as to how divine a texture you’ve created.
P.S. This is one of my favorite weekend recipes!
Up to 1 day and at least 1 hour, 45 minutes ahead of time: slice, soak, and drain the onion.
At least 1 hour, 45 minutes ahead of time: Make the half and half mixture, slice the potatoes and assemble the gratin.
This is a dish that only gets better with time. You can make the entire thing up to 3 days ahead of time and reheat it, covered, in a 375 degree oven for about 30 minutes.