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Rhubarb-Potato Gratin with Gruyère

A close-up slice of creamy Rhubarb-Potato Gratin with Gruyère showing layers and a browned cheesy top.
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Make this unique savory gratin combining the tartness of rhubarb with creamy potatoes and nutty Gruyère cheese. It is an elegant vegetable gratin perfect as a side dish.

Ingredients

Scale
  • 2 large russet potatoes, peeled and thinly sliced (about 1/8 inch thick)
  • 1 cup fresh rhubarb, trimmed and cut into 1/2 inch pieces
  • 1 cup heavy cream
  • 1/2 cup whole milk
  • 1 clove garlic, minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • Pinch of nutmeg
  • 1 cup Gruyère cheese, grated
  • 2 tablespoons unsalted butter, melted

Instructions

  1. Preheat your oven to 375 degrees Fahrenheit. Lightly grease an 8×8 inch baking dish with butter.
  2. Blanch the rhubarb: Place the rhubarb pieces in a small saucepan, cover with water, and bring to a boil. Cook for 1 minute, then drain immediately and rinse with cold water. Set aside. This step reduces the rhubarb’s sharpness.
  3. In a medium bowl, whisk together the heavy cream, milk, minced garlic, salt, pepper, and nutmeg.
  4. Arrange half of the sliced potatoes in an even layer in the prepared baking dish.
  5. Sprinkle half of the blanched rhubarb evenly over the potatoes. Top with half of the grated Gruyère cheese.
  6. Arrange the remaining potatoes over the rhubarb and cheese layer. Pour the cream mixture evenly over the potatoes, allowing it to seep down. Gently press the potatoes down to submerge them slightly.
  7. Sprinkle the remaining Gruyère cheese over the top layer. Brush the melted butter lightly over the cheese layer.
  8. Cover the baking dish tightly with aluminum foil. Bake for 45 minutes.
  9. Remove the foil and continue baking for another 20 to 30 minutes, or until the top is golden brown and bubbly, and the potatoes are tender when pierced with a fork. If the top browns too quickly, loosely tent with foil.
  10. Let the gratin rest for 10 minutes before slicing and serving. This is a great potato and Gruyère dinner idea.

Notes

  • For best results in this savory rhubarb potato bake, slice your potatoes uniformly using a mandoline if you have one.
  • If you do not have Gruyère, Swiss or Emmentaler cheese makes a good substitute in this creamy potato and cheese tart.
  • This dish works well as a unique potato gratin idea served alongside roasted chicken or pork.

Nutrition

Find it online: https://cravybite.link/rhubarb-potato-gratin-with-gruyere/