Dinner for 9

Potato Gratin With Gruyere

Name: Potato Gratin With Gruyere
Total time: 120 min
Yield: 9 servings
Cuisine: French
Ingredients: 3 lb russet potatoes; 1 1/2 cups creme fraiche; 1 1/2 cups packed grated gruyere cheese; salt and pepper; 1/4 cup finely sliced scallion; 2 tbsp chopped fresh italian parsley

$3.64for 4120 minServes 9

Thin potatoes bake under creme fraiche and Gruyere until tender, browned, and finished with scallions and parsley.

What it costs

Pick your city to see which ingredients are on sale

Ingredient	Amount	Cost
	Potatoes, 3 lb$0.99/lb typical	3 lb	$2.97Typical price
	Whipped, 12 oz$0.20/oz typical	12 oz	$2.40Typical price
	Swiss, 6 oz$0.40/oz typical	6 oz	$2.40Typical price
	Green onions, 0.25$1.19 each typical	0.25	$0.30Typical price
	Fresh herbs (cilantro, a little$1.49 each typical	a little	$0.09Typical price
Total for the servings shown		$8.19

Swaps

Swap potatoes for sweet potatoesabout $0.30/lb more at typical prices

Pantry staples you likely have

Salt and pepper

Not included in the cost.

120 minstart to table
Involveddifficulty
9servings as written
$typical cost tier

French Vegetarian Gluten-free Kid-friendly Budget Family Dinners Cold-weather comfort

Typical price

$0.91 per serving$3.64 for 4

City Store

Typical price: Salefork's estimate of an everyday US shelf price for each ingredient. Pick your city to price it from this week's ad.

This is usually served as a side or part of a meal, so the price per serving is low for a full dinner.

Ingredients

3 lb russet potatoes
1 1/2 cups creme fraiche
1 1/2 cups packed grated gruyere cheese
salt and pepper
1/4 cup finely sliced scallion
2 tbsp chopped fresh italian parsley

Steps

Heat the oven to 375 F and lightly oil a 9-by-13-inch baking dish.
Slice the potatoes about one-eighth inch thick and arrange them in overlapping layers.
Spread the creme fraiche over the potatoes, then add salt, pepper, and Gruyere.
Cover the dish with foil and bake for 60 minutes.
Remove the foil and bake for 25 minutes, until the potatoes are tender and the top is browned.
Rest the gratin for 15 minutes, then sprinkle with scallion and parsley.