Coolea and Honey Potato Gratin

Foodista Cookbook Entry

Category: Side Dishes | Blog URL:

This recipe was entered in The Foodista Best of Food Blogs Cookbook contest, a compilation of the world’s best food blogs which was published in Fall 2010.


2 inches large baking potatoes, peeled and sliced to ⅛ thickness
2 tablespoons honey
1 tablespoon unsalted butter, diced into small cubes


Preheat the oven to 375 degrees.
In a small saucepot add cream and honey and bring to a slow simmer, just long enough to melt the honey, set aside. *do not let the cream come to a boil or it will curdle*
Butter a square 8x8 inch baking dish.
Layer 1/2 of the potato slices across the bottom of the dish.
Sprinkle with salt and pepper and 1/4 of the cheese, dab 1/2 of butter cubes.
Add the remaining layer of potato slices and add more salt and pepper and the rest of the cheese and butter.
Pour the honey cream mixture on top of the potatoes evenly.
Place in the hot oven and cook for 40 minutes, or until potatoes are fork tender and top is bubbling and golden brown.




A rich and creamy dish that combines the unusual but complimentary flavors of cheese and honey to create a side dish that is the perfect accompaniment to beef or poultry and will leave your guests asking for seconds.
Notes: If prepping the potatoes in advance, place sliced potatoes in a glass bowl and cover with cool water. When ready to use drain and dab dry with a paper towel. This will prevent the potatoes from oxidizing and turning brown.

You may need more cheese depending on how liberally you apply it and if the size of your dish varies. Use your best judgement and add as little or as much as you like.

If the potatoes are cooked through but the top has not browned enough, turn off the oven and turn on the broiler and let brown for 2-3 minutes.




Thursday, February 25, 2010 - 12:31pm

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