Dec 24, 2008

Sour Cream Gratin

I’ve always been a huge fan of sour cream—I love the freshness and tang it gives to dishes. If I can use sour cream in stead of regular cream, I definitely will. The stuff is absolutely fabulous and highly addictive. I use it as a sauce for pasta, as a dip for my Sweet Potato Rösti, to spike up stews with and especially spooned on top of a steaming bowl of hot soup it’s nothing short of fantastic. Yup, I’m a fan.

But I wanted to see what would happen if I made a potato gratin using low fat sour cream mixed with cheese and chives for a change. So here’s what I came up with. It’s by no means a low fat dish regardless of the light sour cream, but it was definitely one of the better gratins I’ve eaten so far!

Absolute do-again.


2 pound potatoes
2 cups cheese
6 tablespoons sour cream
2 tablespoon olive oil
1 garlic clove
1/2 cup chicken broth
1 teaspoon salt
black pepper


Heat oven to 400F (200C).

If you can’t beat them, just use ’em for cheap labour. Kiddo always has his grubby little hands in my photos :)

Peel your potatoes and slice them. Go for 1/8 inch slices. Throw the slices in a big bowl of cold water until you’re ready to use them—it will remove the surface starch and keep them from discoloring.

I like a hint of garlic to my gratin but I don’t want the garlic fumes to rise up from the baking dish, so I opted for 1 medium sized clove.

Chives. Need I say more? So bright green, so crispy and so fresh. I love them. Perfect mix between mild onions and garlic. Ok, I admit I had direct sunlight to my advantage when taking these shots, but still! Grab a good handful, wash them and finely chop them.

Grab yourself a bowl and mix 6 slightly heaping tbsp (low fat) sour cream, 2 tbsp olive oil, 1 tsp salt, pepper to taste and the chopped chives. I went for low fat sour cream.

Give it a good stir and taste to see if it needs anymore salt or pepper. Keep in mind that you’ll be adding cheese and broth as well, ok!

Add 1 1/2 cup of cheese. Mine was a really aged and spicy Gouda cheese, but you can go for gruyere or a spicy cheddar as well.

Drain the potato slices and lightly dab them with a paper towel.

Now most people would just layer the potato slices and pour the cream on top. Not me. I like to be different! I prefer coating all the potato slices before I put them in. This way I know each and every potato slice is covered with the cream & cheese mix.

Lightly grease an oven dish or roasting tray.

Now start layering those slices. There’s probably gonna be a little cream left on the bottom of the bowl, just pour it in as well. Because sour cream is a lot more compact than heavy cream, I’m adding a little liquid in the form of chicken broth. It also adds a little extra flavor.

Btw, here’s what I found while putting the remaining sour cream back into the fridge. I find the strangest stuff in my fridge, I tell ya. Not just my fridge; I even have to check my oven before turning it on these days for fear of roasting a whole and very plastic horse, cow or pig!

Pop the potatoes in the oven for 35 minutes until they’re starting to turn golden brown. Take them out, use a fork to check for readiness. When the potatoes are nearly tender, sprinkle the remaining 1/2 cup of cheese on top and put them back in the oven for 10 to 15 more minutes.

This was so good. Steaming hot potatoes with melted cheese and a tiny hint of garlic. I swear, I never would have guessed it was low fat cream.

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    1. 1

      These looks sooo good… and with garlic! They would be perfect for Christmas dinner. :)

      Melissa on Dec 24, 2008 @ 6:33 pm Reply
    2. 2

      These look very, very yummy. I’m going to make them tonight for Christmas Eve dinner with the in-laws.

      Tya on Dec 24, 2008 @ 6:48 pm Reply
    3. 3

      Oh ya that is what I am talking about – The more sour cream the better!! I am going to print and make this one using the new mandoline that “hopefully” Santa brings tomorrow!!

      Have a wonderful Holiday!!

      Cathy on Dec 24, 2008 @ 7:18 pm Reply
    4. 4

      Merry Christmas Kay! May it be full of blessings!

      RobinSue on Dec 24, 2008 @ 9:31 pm Reply
    5. 5

      Merry Xmas Kay and don’t forget to email me your directions, so I can send you the smoked paprika powder!

      Richelle on Dec 24, 2008 @ 11:38 pm Reply
    6. 6

      When you say *spicy* cheese, might you mean old Gouda (oud?) as I went to the market the other day and asked, and was told likely I was looking for old/aged cheese. Spicy sounds good though. I’ll be making these this week!

      ek on Dec 25, 2008 @ 12:07 am Reply
    7. 7

      I like this twist – want to try it. Happy holidays!

      Giff on Dec 26, 2008 @ 6:49 am Reply
    8. 8

      Gratin is yummy comfort food, and yours has such an elegant look to it. Sour cream is a magical ingredient, it’s great for baking and tasty in things like chili :D. When I was little, I’d eat it with frito corn chips! :)

      Sophie on Dec 27, 2008 @ 12:31 am Reply
    9. 9

      Come on Kay, please post another recipe ASAP! I’m totally addicted !

      aadila on Dec 27, 2008 @ 1:41 am Reply
    10. 10

      What cut of meat is in your Dutch Winter Stew????

      Charmaine on Dec 29, 2008 @ 8:58 pm Reply
    11. 11

      Charmaine, I always use regular beef stew meat for dishes like that.

      Kay on Dec 31, 2008 @ 5:01 pm Reply
    12. 12

      OH MY WORD!
      I have just discovered your website and I am in LOVE!
      These potatoes look absolutely divine. I’m with you on the sour cream. We go use so much of it in our recipes. Nothing is better!
      I have to make these tonight(with smoked gouda) with my smoked gouda and carmelized onion smothered pork chops!

      Juli in Minnesota on Dec 31, 2008 @ 8:24 pm Reply
    13. 13

      Made these for dinner on New Year’s Eve and they are delish! I didn’t have any fresh chives and happened to have some fresh thyme in the fridge. Man, they were good. My husband LOVED them! What a treat!
      Thanks for the awesome recipe!

      Juli in Minnesota on Jan 2, 2009 @ 8:55 pm Reply
    14. 14

      I have to try this recipe. Potatoes are my favorite food, it doesn’t matter how they’re cooked, I just love them and I am always looking for new Potatoes recipes to try. I found your site from The Pioneer Women and I’m so glad I did cause everything looks so good! :)

      Courtney on Jan 6, 2009 @ 6:20 pm Reply
    15. 15

      Hello Kay,

      The recipe looks delicious. But my note is not on the recipe really. When i started reading it i thought it was written by a woman who just learns Turkish. Because it sounded so awkward then i started reading the comments and there were more women writing in strange language. Later on i figured out that it is a automatic translation and relieved as i thought there were some people out talking this Turkish which i don’t understand. Anyway you understood that your automated translation program do not really work in Turkish. I think your site looks better in english and comprehensible.

      Ebru on Sep 30, 2009 @ 11:37 pm Reply
    16. 16

      thanks for that

      Buy Gourmet Online on Mar 10, 2010 @ 8:46 pm Reply

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