Anjou Pear and Red Potato Gratin

This savory pairing of Pacific Northwest potatoes and pears by renowned Northwest chef Leif Benson makes a great side dish for roast pork or barbecued chicken. For a reduced fat approach, substitute chicken stock for half the cream.

Ingredients

• 2 pounds Anjou USA Pears, cored
• 2 pounds Northwest-grown red potatoes
• 2 teaspoons salt, to taste
• ½ teaspoon white pepper
• ½ teaspoon oregano
• 2 tablespoons garlic, minced
• 1 teaspoon smoked paprika
• ¼ teaspoon nutmeg
• 2 cups heavy cream
• 1 cup Gruyère cheese, grated
• ½ cup Rogue Creamery Oregonzola or Gorgonzola cheese, crumbled

Directions

Thinly slice pears into rings using a mandoline or knife. Slice potatoes to the same thickness as pears.

In a saucepan, mix seasonings together with cream and carefully bring to a brief boil.

Layer a third of the potato and pear slices in the bottom of a 10 x 2 round baking dish, alternating pears and potatoes. Sprinkle ⅓ of the Gruyere and Oregonzola on potatoes and pears. Repeat layers until complete. Pour cream sauce atop.

Cover baking dish with foil. Bake at 350 degrees for 1 hour or until tender. Remove foil and bake until golden brown and bubbly. Let rest 15 minutes before serving.

yield: Serves 8