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Yukon Gold Potato Gratin
By Chef Tom Fraker


1 tablespoon Extra Virgin Olive Oil
1 tablespoon Unsalted Butter
1 Sweet Onion diced small
2 cloves Peeled Garlic minced
1 cup Sour Cream
1 cup Cheddar Cheese
6 Yukon Gold Potatoes (about 1½ pounds) sliced very thin
2 Organic Bell Pepper (use Green Bell Pepper) diced small


Preheat oven to 350ºF.

Heat the oil and butter in a sauté pan.

Sweat the onions and add the garlic.

Cook until aromatic, about 30 seconds.

Let cool.

In a bowl mix together the onion and garlic sauté and the sour cream and cheese.

Grease a 9 inch x 13 inch baking dish with butter.

Place a single layer of the potatoes across the bottom of the dish and sprinkle with bell peppers.

Season with salt and pepper.

Spread the top with the cheese mixture.

Repeat this sequence until all of the ingredients are used.

Bake in the oven for 1 to 1½ hours or until potatoes are tender.


Russet potatoes also work well with this recipe.