Potato gratin has a reputation for being laden with cream, butter, and cheese. To lighten things up, we used chicken broth instead of cream and took it easy on the cheese. But this dish still has crispy cheese on top and soft layers of flavorful potatoes. In our opinion, it’s as delicious as the classic.
What to buy: Graddost is a semifirm cow’s-milk cheese that is mild and creamy in flavor and great for melting. It can be found at Swedish grocery stores or online. If you can’t find it, Havarti is a good substitute.
This recipe was featured as part of our Summer Solstice menu.| by Amy Wisniewski
- 1Heat the oven to 350°F and arrange a rack in the middle. Coat a 13-by-9-inch baking dish with butter; set aside.
- 2Melt 2 tablespoons butter in a medium frying pan over medium heat until foaming. Add onion, dill seed, coriander, and a pinch each of salt and pepper and cook, stirring occasionally, until onion is softened and just starting to brown, about 10 minutes. Season with more salt and pepper as needed. Remove from heat and let cool, about 10 minutes.
- 3Meanwhile, using a very sharp knife or a mandoline, evenly slice potatoes 1/8 inch thick.
- 4Arrange a third of the potatoes in the prepared baking dish in a flat, shingled layer and sprinkle with salt and pepper. Arrange half of the onion mixture over the potatoes, then top with 1/2 cup of the cheese.
- 5Repeat step 4, and then place the final layer of potatoes on top. Pour chicken broth over potatoes, season with salt and pepper, and sprinkle with remaining 1 cup cheese.
- 6Bake until potatoes are tender when pierced with the tip of a knife, the liquid around the sides is bubbling, and the cheese is browned on top, about 45 to 55 minutes. Let stand at least 10 minutes before serving.