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Cheesy potato gratin recipe filling you up for breakfast or brunch

With the weather getting chilly this weekend in San Francisco, a warm hearty breakfast or brunch is a must.

Make this as the main attraction or have it as a side to complement a larger meal.

Cheesy Potato Gratin with Onions

Serves: 4 as a main course or 6 if eaten as a side dish.

Ingredients:

  • 7 small gold potatoes, peeled and cut into 1/4 inch slices.
  • 3/4 yellow onion, peeled and thinly sliced.
  • 12oz grated cheese, mixed flavors as preferred.
  • 1 cup of heavy whipping cream.
  • Green Indian chili, optional. Use as much as you like depending on how hot you want your gratin.
  • Water, for boiling the potatoes.
  • Salt and pepper to taste, optional.

Method:

  1. Combine potatoes and onions in a large saucepan, add enough tap water to cover the mix and bring to a boil on a medium to high heat. Reduce heat and simmer until potatoes are tender.
  2. Drain potato and onion mix.
  3. Preheat oven to 400ºF.
  4. Arrange half of the potato mixture in a glass baking dish and sprinkle on half of the salt, pepper and chili you wish to use.
  5. Sprinkle on nine ounces of the cheese blend.
  6. Arrange the remaining potato mixture on top and pour the whipping cream all over.
  7. Sprinkle the remaining salt, pepper and chili you are using.
  8. Sprinkle remaining three ounces of cheese on top.
  9. Bake uncovered for 25 minutes. The cream should thicken and the top layer of cheese should turn a crispy golden color. If the cheese color remains light, you can broil the gratin for a further few minutes until it has reached the desired color.

Serve family style in the baking dish, and let everyone help themselves.

Simple to make, yummy and filling to eat. Your family and friends will want to lick their plates when you serve this!

Did you know?

  • Potato gratin originates from French cuisine, the term "le gratin" signified high society within Parisian culture.
  • Gratin can include various vegetables, meats and fish, however the potato version is one of the most commonly made. Also known as gratin dauphinois in France, scalloped potatoes in North America, pommes de terre au gratin in French-speaking areas of Canada and potato bake in Australia.

Do you have a favorite French restaurant in San Francisco that serves vegetarian dishes?

What is your favorite potato meal?

Let me know by leaving a comment below or emailing me at SFparmie@gmail.com

For further information on vegetarian/vegan cheese please visit: www.vrg.org

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