Sour Cream Gratin Potatoes

Sour Cream Gratin Potatoes


All I have to say about this side dish is DELICIOUS!  Serve beside beef steak or chicken and you have a beautiful meal. 



1 1/4 Pounds Russet Potatoes

1 Cup Sour Cream

1 Beaten Egg

1/2 Cup Milk

2 Teaspoons Minced Garlic

1 Tablespoon Minced Dill

1 Teaspoon Kosher Salt

1 Teaspoon Freshly Ground Pepper

1 Cup Shredded Monterey Jack Cheese


Preheat your oven to 375° F.  In a medium saucepan put the potatoes in lightly salted water and bring to a boil.  Cook the potatoes on low boil for 15 minutes until just tender.  Remove from the heat and drain.  Let cool slightly and then peel.  Slice the potatoes and put in layers in a buttered 9×6 baking dish.  In a medium size mixing bowl combine the sour cream, egg, milk, garlic, dill, salt and pepper.  Pour over the potatoes.  Evenly spread the cheese over the top and bake in the oven for 40 minutes until golden and bubbly.  Remove from the oven and let sit for 5 minutes.  Serve alongside the main dish of your choice.  Serves 4


    Victoria has been cooking and writing recipes since she was a a young girl. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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