Potatoes Au Gratin and Pinot Gris

Posted By Don Sumner on Feb 24, 2015 |

Our Pinot Gris has hints of honey and smoke, while fresh and earthy minerality underscores intense, rich, apricot and guava flavors. And that long, spicy finish? Delicious.

Sumner Vineyards Pinot Gris, echoes Alsace bottlings, and goes well with creamy potato, pastas, or smoked foods.

Speaking of which…

Potatoes Au Gratin
Yield: 4 servings

4 russet potatoes, sliced into 1/4 inch slices
2 leeks, sliced into rings
Salt and pepper to taste
3 tablespoons butter
3 tablespoons all-purpose flour
1/2 teaspoon salt
1 teaspoon herbs de Provence
2 cups crème fraîche (or 50/50 sour cream and whipping cream)
3/4 cup shredded Cheddar cheese
3/4 cup Gruyere cheese

Preheat oven to 400 degrees. Butter a 1-quart casserole dish.

Layer half of the potatoes into the prepared casserole dish (or several small, individual ramekins). Top with the leek slices, and add the remaining potatoes. Season with salt and pepper to taste.

In a medium-size saucepan, melt butter over medium heat. Mix in the flour and salt, and stir constantly with a whisk for one minute. Stir in crème fraîche. Cook until mixture has thickened. Stir in both cheeses and continue stirring until melted, about 30 to 60 seconds. Pour cheese sauce over the potatoes, and cover the dish with aluminum foil.

Bake 1-1/2 hours in the preheated oven. Serve with Sumner Vineyards Pinot Gris.