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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.
Ingredients:
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
chives
Directions:
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.
16 Comments »
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These looks sooo good… and with garlic! They would be perfect for Christmas dinner. :)
These look very, very yummy. I’m going to make them tonight for Christmas Eve dinner with the in-laws.
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!!
Merry Christmas Kay! May it be full of blessings!
Merry Xmas Kay and don’t forget to email me your directions, so I can send you the smoked paprika powder!
Richelle
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!
I like this twist – want to try it. Happy holidays!
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! :)
Come on Kay, please post another recipe ASAP! I’m totally addicted !
What cut of meat is in your Dutch Winter Stew????
Charmaine, I always use regular beef stew meat for dishes like that.
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!
Kay,
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!
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! :)
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.
thanks for that