Side Dish
Potatoes Au Gratin
Pedroncelli Winery
www.pedroncelli.com
Geyserville, CA 95441
pedroncelli.com
- RECIPE YEAR: 2026
- YIELD: Serves 810
- PAIRS WELL WITH: 2023 Blanc de Blancs
Luscious and delicious combination of potatoes elevated wtih cheese and even used our own Chardonnay for added flavor!
Ingredients:
- 1 1/2 cups Cream
- 2 Garlic Cloves minced
- 2 tablespoons Unsalted Butter melted
- 2.5 lbs russet potatoes
- 1 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 2 1/2 cups gruyere cheese grated
- 2 teaspoons thyme leaves fresh
- 1/4 cup Pedroncelli Chardonnay
Recipe Directions:
1. Cream Mixture: Place butter, cream, wine, and garlic in a large measuring cup or bowl with spout. Mix until combined. 2. Preheat oven to 350°F (both fan and standard ovens) 3. Peel the potatoes and slice them 1/8" thick. 4. Layer 1: Spread 1/3 of the potatoes in a large (10x13) baking dish, then pour 1/3 of the Cream Mixture over the potatoes, scatter with 1/3 of the salt, pepper and thyme. Sprinkle with 3/4 cups cheese. 5. Layers 2 & 3: Repeat for the 2nd and third layer, but do not finish with cheese on the top layer (will add later). 6. Cover & bake: Cover with lid or foil, and bake for 1 hour 15 minutes or until the potatoes in the middle are soft (use knife to test), it might take 1 1/2 hours. 7. Remove foil, top with cheese. Bake for another 10 to 15 minutes until golden and bubbly. Let it stand 15 minutes before serving.
