Cheesy Chive Red Potatoes

To accompany my Mushroom Tarragon Chicken with Pickled Walnuts, I decided to go with a baked thinly sliced potato dish. It could be considered a gratin. The first run of this dish I sliced the potatoes paper thin so they would cook quickly and be finished with the main dish. This go around, I sliced them on the medium setting on my mandolin.  There’s something delicious about potatoes, cheese, chives, white wine, and cream. 5 ingredients? Your oven does all the work? Hello! Sign me up.

If you’re pairing this with the Mushroom Tarragon Chicken with Pickled Walnuts, I suggest you start with this first because it takes the longest to prepare from start to finish over the chicken. While the potatoes are baking away in the oven you can do your mise en place for the chicken dish, and cook your chicken. If you time it just right, voilà everything is done at the same time. Easy right?

Cheesy Chive Red Potatoes

  • 4 large red potatoes, washed and sliced thin
  • Grated Parmesan Cheese
  • Grated Baby Swiss Cheese
  • Heavy Cream
  • Sauvignon Blanc
  • Generous handful of freshly chopped chives
Ingredients for Cheesy Chive Potatoes
Ingredients for Cheesy Chive Potatoes

Preheat oven to 375 Degrees F. Wash your potatoes and chives. Dry chives well and set aside while you slice the potatoes. It’s important your potatoes are all sliced the same width for accuracy of cooking. If you only have a short period of time to cook – slice them paper thin. Next finely chop your chives. Toss the potato slices generously in kosher salt and pepper.

Mandolin  Red Potatoes
Mandolin Red Potatoes

Side note: Now when I ran this recipe the first time I made the Mushroom Tarragon Chicken with Pickled Walnuts,  I sliced the potatoes paper thin. It only took about 40 minutes cooked uncovered. Here they are cut paper thin:

Paper thin cut Red Potatoes
Paper thin cut Red Potatoes
Paper thin cut Baked
Paper thin cut Baked

The second time, I went with medium slices. Use a medium or large baking dish (not necessary to grease), and place your potatoes in. You may arrange them as I did below or just layer them in from top to bottom. I did it this way so it would be attractive for you!

Arranged Potatoes
Arranged Potatoes
Wine. Cream. Chives
Wine. Cream. Chives

Now you can do with the wine and the cream as you wish. I would suggest using more cream to wine on the ratio here though. I just filled it up as much as it could handle so the potatoes would cook thoroughly. I’m guessing about a cup of liquid total.  Top with the chives, then grab your grater and grate your cheese over the top. This would work with Gruyere, Swiss, Cheddar (white), Parmesan. It’s your choice of cheese. For this, I liked the nutty flavor of the Parmesan with the slight sharpness of the baby Swiss cheese. It goes nicely with the flavor of red potatoes and the slightly onion flavor of the chives.

Ready and Ovenbound
Ready and Ovenbound

If you’ve used the medium sliced potatoes like I did above you will need to cover this with foil.  Bake for 40 minutes at 375 covered, then remove the foil and bake uncovered for the last 20 minutes. Paper thin potatoes will only take 40 minutes total uncovered at 375. Test with a fork to make sure they are fork tender and ready for serving.

cheesy and gooey
cheesy and gooey

Violà

Plated Mushroom Tarragon chicken with Potatoes
Plated Mushroom Tarragon chicken with Potatoes

One thought on “Cheesy Chive Red Potatoes

  1. I made this tonight, I give myself a B (not a B- or B+). for a first attempt at it. I went with 1/3c of wine and 2/3c of heavy cream and that ratio seemed to work out OK, but most of the sauce evaporated during cooking, so I definitely need more in a bigger pan. I also didn’t get enough cheese. I “garnished” instead of “coating the hell out of it” But the flavors/textures were there. Very cool.

    Like

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