Sour Cream and Chive Potato Gratin
When the holiday chaos is in full swing, there’s something deeply comforting about returning to the classics. This Sour Cream and Chive Potato Gratin is the definition of hearty, home-cooked goodness. We’ve taken the simple, beloved potato gratin and made it even more irresistible with a tangy, rich sauce made from Hiland Sour Cream and Hiland Heavy Cream, and a generous handful of fresh chives. It’s the side dish that everyone will be talking about long after the meal is over!
Welcome to Whisked Away Kitchen where you’ll find globally-inspired recipes featuring seasonal ingredients for the adventurous home cook!
Print Recipe-
Prep Time
35 Minutes -
Cook Time
80 Minutes -
Servings
8
Ingredients
- 3 1/2 lbs Russet potatoes, peeled and sliced into 1/8-inch rounds
- 1 1/2 cups Hiland Heavy Whipping Cream
- 1/2 cup Hiland Sour Cream
- 2 cloves garlic, minced
- 3 tablespoons chopped chives
- 2 teaspoons kosher salt
- 6 oz (about 1 1/2 cups) Gruyere cheese, finely grated (divided)
- 2 oz (about 1/2 cup) Parmesan cheese, finely grated
- Hiland Unsalted Butter for greasing
Directions
- Preheat the oven to 400°F and generously butter a 2.5-3 quart baking dish.
- In a large bowl, whisk together the heavy cream, sour cream, garlic, chives, and salt until smooth. Stir in 4 ounces of the Gruyere, reserving the remaining Gruyere and all of the Parmesan for topping. Taste the mixture and adjust the seasoning if needed.
- Add the sliced potatoes to the bowl and toss until every slice is well coated, making sure some shredded cheese clings to each potato.
- Arrange the potatoes vertically or at a slight angle in the prepared baking dish, stacking them tightly together.
- Pour any remaining cream mixture evenly over the top.
- Cover the dish with foil and bake for 40 minutes.
- Remove the foil and bake for 20 minutes more. Sprinkle the remaining Gruyere and Parmesan over the top, then bake for another 20 minutes, until golden and bubbling. Let rest for 10 minutes before serving.
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