There are few greater joys in the world for me than being in the kitchen with some wine and cheese. Add in some good company and I am one content girl.
This weekend things got a bit better in the kitchen when I attempted potato gratin for the first time. The recipe is not a hard one to accomplish but it does take some mad cutting skills. These skills are not something I possess naturally. Thus, I avoid potatoes gratin like the plague.
That all changed this winter though when at Christmas I got a mandoline. 1/8 inch cut potato slices. No problem. Two pounds of potatoes. No problem.
My camera was clearly not cooperating this evening but don't let the blurriness deter you. This is one fantastic recipe. Its amazingly delicious and rich even with only the small amount of cream. Try it. Wives and husbands will be happy.
Prep Time: 15 minutes
Cook Time: 50 minutes
Ingredients (serves 4-6)
- 1 1/2 cups milk
- 1/4 cup heavy cream
- 1 bay leaf
- 2 garlic cloves, chopped
- 1/2 teaspoon ground nutmeg
- 2 pounds russet potatoes, peeled and cut into 1/8-inch thick slices
- Salt and freshly ground black pepper
- 1/2 cup grated Parmesan, plus more for broiling
1. Preheat the oven to 375 degrees F.
2. In a saucepan, heat up the milk with a bay leaf, chopped garlic and nutmeg. Add in potato slices and simmer for 10 minutes or until potatoes become soft.
3. While potatoes are simmering, butter a casserole dish.
4. Once cooked, place potatoes in an overlapping pattern and season with salt and pepper. Pour remaining milk mixture on top of potatoes. Finish with cream over the potatoes.
5. Top with some grated Parmesan. Bake, uncovered, for 45 minutes. Sprinkle some more Parmesan and broil until cheese browns, about 5 minutes.
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