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Fall Pear and Potato Gratin

This comforting gratin marries the savory notes of thinly sliced potatoes and caramelized onions with the subtle sweetness of pears, all bound in a rich, creamy sauce and topped with melted Gruyere cheese. It's a harmonious blend of fall flavors, perfect as a substantial side or a light main course.
Course lunch/dinner
Cuisine French
Servings 6 people
Calories 2310.1 kcal

Equipment

  • 1 Gratin Dish or 9x13 Baking Dish
  • 1 Large Skillet For sautéing onions
  • 1 Mandoline Slicer or Very Sharp Knife For uniform thin slicing of potatoes and pears
  • 1 Saucepan For simmering potatoes
  • 1 Box Grater For grating cheese

Ingredients
  

Main

  • 1 large onion very thinly sliced
  • 2 tablespoons butter
  • 4 medium Yukon Gold potatoes very thinly sliced and simmered in water for 5 minutes, drained and patted dry
  • 2 Bartlett pears peeled, cored and thinly sliced
  • 1 cup half and half or light cream
  • 1/2 teaspoon salt
  • 1/4 teaspoon white pepper
  • 5 or 6 gratings nutmeg
  • 1 1/2 cups finely grated Swiss cheese I used Gruyere divided

Instructions
 

  • Preheat your oven to 375°F (190°C). Lightly grease a gratin dish or a 9x13 inch baking dish.
  • In a large skillet, melt the butter over medium heat. Add the thinly sliced onion and cook slowly until deeply caramelized and tender, about 15-20 minutes, stirring occasionally.
  • While onions cook, simmer the very thinly sliced potatoes in boiling water for 5 minutes. Drain thoroughly and pat completely dry with paper towels.
  • Peel, core, and thinly slice the Bartlett pears.
  • In a bowl, whisk together the half and half or light cream with salt, white pepper, and freshly grated nutmeg.
  • Arrange a layer of the dry potato slices in the prepared gratin dish, overlapping slightly. Top with half of the caramelized onions.
  • Distribute half of the pear slices over the onions, then sprinkle with one-third of the grated Swiss cheese.
  • Repeat the layering process: remaining potato slices, remaining caramelized onions, remaining pear slices, and another third of the Swiss cheese.
  • Carefully pour the cream mixture evenly over the layers. Finish by sprinkling the remaining Swiss cheese over the top.
  • Bake for 35-45 minutes, or until the gratin is golden brown, bubbling, and the potatoes are tender when pierced. Let it rest for 5-10 minutes before serving.

Notes

1. Uniform slicing is paramount for even cooking and a beautiful presentation. A mandoline ensures consistency, especially for the potatoes and pears. If using a knife, aim for paper-thin slices.2. The pre-simmering of potatoes is crucial; it ensures they are tender but not mushy before baking. They should be just pliable enough to bend without breaking. Pat them thoroughly dry to avoid a watery gratin.3. For enhanced flavor, consider caramelizing the onions until deeply golden, which adds significant sweetness and depth.4. A final sprinkle of fresh thyme or a touch of finely grated Parmesan with the Gruyere can elevate the aromatic profile and add a salty crust.