Rhubarb-Potato Gratin recipe | PCC Community Markets
Buttery potatoes and rhubarb baked to perfection in a creamy milk sauce, topped with melted cheese—oven-roasted to golden browns in just 45 minutes.
Ingredients
- 2 tablespoons butter, plus extra for dish
- 1 cup sliced shallots
- 3 cloves garlic, minced
- 2 teaspoons chopped fresh thyme
- 1 cup whole milk
- 1/2 cup heavy cream
- Salt and pepper, to taste
- 1 pound Yukon Gold potatoes, cut into 1/8-inch slices
- 1/2 pound rhubarb, cut into 1/8-inch slices
- 1/2 cup grated Fontina cheese
- 1/4 cup crumbled blue cheese
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