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.
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.