Umeboshi, or pickled plums, are used in the preparation of this ume (plum) vinaigrette. In both sweet and savory dishes, pickled plums are frequently utilized in Japanese cuisine.
| Prep Time: | 25 mins |
| Cook Time: | 1 hr 30 mins |
| Total Time: | 1 hr 55 mins |
| Servings: | 8 |
| Yield: | 1 9×13-inch gratin |
Ingredients
- 2 tablespoons softened butter
- 2 ½ pounds potatoes, peeled and thinly sliced
- 2 large onions, chopped
- salt and pepper to taste
- 1 cup shredded Gruyere cheese
- ¾ cup white wine
- ⅓ cup water
- ¾ cup heavy cream
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9×13-inch baking dish with softened butter.
- Toss potato slices and chopped onions with salt and pepper; spread 1/3 of the potato mixture into the prepared baking dish. Sprinkle half of the Gruyère cheese over potatoes, then add another layer of potatoes. Sprinkle on remaining Gruyère cheese, then layer remaining potatoes on top. Mix water and wine together; pour over potatoes in the dish. Cover the dish with aluminum foil.
- Bake in the preheated oven until potatoes are tender, about 1 hour 15 minutes. Remove foil and pour cream evenly over potatoes. Bake, uncovered, for an additional 15 minutes to thicken cream and brown the top.
Nutrition Facts
| Calories | 302 kcal |
| Carbohydrate | 30 g |
| Cholesterol | 53 mg |
| Dietary Fiber | 4 g |
| Protein | 8 g |
| Saturated Fat | 10 g |
| Sodium | 86 mg |
| Sugars | 3 g |
| Fat | 16 g |
| Unsaturated Fat | 0 g |
Reviews
I was attempting to copy the recipe from a local steakhouse and with some changes it worked. I left out the onion and once uncovered, cooked them for 30 minutes not 15. I halved the liquid as so many suggested and my liquid was 4 oz of chixken stock, no wine or water. They were awesome.
Please thank your Grossmutter for me! This method is a winner! I had to substitute what I had, but acid for acid, similar cheese, etc, and put it in an 8X8 dish – I am in shock at how good it is! IMO the amount of cheese is perfect for a potato dish, and cooking with the wine first and then adding cream is amazing.
It’s good but holds the potential to be great. 1 1/2 hours is plenty of time to soften the potatoes, the ingredients are good. The diced onion and potatoes are nearly equal to each other. That’s too much onion! To the review saying it’s too liquidity, let it sit to cool and firm up some before eating. This recipe calls for 2 1/2 lbs of potato so weigh it if you can. I did and the recipe does turn out. Don’t substitute the wine because the wine cooks out some due to having alcohol content. Made exactly as directed it cooked up beautifully. In the future, I would add more seasonings such as fresh herbs, garlic, and likely paprika, use 1/2 to 1 onion instead of two, and most definitely double or triple the cheese. It’s good but I think with the adjustments I suggested it would be really great.
I would say 4 stars except it was way to soupy. It also took much longer to bake. Very hard to add cream to potatoes that were baked and stuck together. next time I would reduce the water a lot and add more wine and cream all at the same time.
Delicious!! Couldn’t keep any leftovers for me. Makes sure to minimize the amount of onion IF you aren’t a fan, i used finely chopped Sweet onion 1/4c.
I think I originally gave this 4 stars, but now is a five. One thing to note is that I think the recipe is 1 cup of cheese BEFORE grating. I did 1 cup grated the first time and it was soupy and bland. Not this time though. It was nice and gooey and delicious. Thank you!
Way too soupy. And seemed to be missing something. Won’t make again
Perfection!
No changes to recipe. Definitely make again
It’s a four. I used twice as much cheese, so it was cheesy enough, but the wine wasn’t even worth bothering with in the amount suggested. My comments aside, everyone had seconds.
This is a very rich gratin. From the gruyere, to the white wine, to the butter, to the cream – this is not for the figure conscious! For me, that doesn’t matter when it tastes this good. It is a little on the salty side in my opinion, so be careful with adding too much salt to taste when tossing the potatoes and onions in it.
I don’t know what problem other people had but I fix this just like it said to do and only I set it out for 10 minute before serving. I will be making this for Easter to go with ham. It is better then scallops. Thank you for sharing your recipe.
Reduced the liquid as suggested and halved it. May have led to some of the potatoes being overlooked but very interesting flavor! I will make this again, for sure!
I added some sliced zucchini to the potatoes and it was a bit saucy at the end…. but the more to soak up with bread : )
I loved this dish, but I made a few minor changes having read the other reviews. I halved the amount of wine, used chicken broth instead of water, halved the amount of onions and baked it without the foil cover for the last 20 minutes before adding the cream. I’ve also used smoked gouda in this recipe and it’s fantastic!!
The whole family loved this dish they said that next time i needed to double the recipe so they could all have more.
Instead of wine and water, use 2 cups of heavy cream, only 1 onion, 2 cups of Gruyere Cheese, and 2 lbs of potatoes. option layer potatoes with 1 14oz can of well drained artichoke hearts.
I loved the dish that I made it would of been 5 stars but the few little changes i did i think would have put it there. trader joes has gruyere and chedder in one that i used i also probly used a more then what it called for. I also probly used a little more for the cream and butter for buttering pan. then to top it off after you finished recipe soak some panko it melted butter enough to spread on the top not evenly but enough then in the broiler for a few minutes till the panko turns brow
12/18- If you have more than 10 people, double the recipe. I doubled it for a Christmas gathering and it takes at least 2.5 hours for the potatoes to be tender if you cut on a mandolin. I would give yourself 2.5-3 hours to prepare. Wow, these were so delicious! Made them on Christmas Day, to go with a Prime Rib. I eliminated the onions and added some extra cheese- swiss/gruyere mixture. Maybe next time I will use slightly less liquid but they were still a hit!!
Great recipe and really puts a twist on potatoes au gratin!
This was so easy and tasty. What I loved about this dish was that it did not require canned soup. I had all the ingredients on hand also. Was a winner with the family and will definitely make again.