Tuesday, February 28, 2012

Potato Gratin

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.
Potato Gratin
by Emily Morris
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
  • Butter
  • 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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  1. what a great looking gratin - SO delicious - one of my favorite dishes
    Mary x

  2. Wine, cheese and potatoes? Yep, I'm hungry now. Thank you for sharing with me. As always, delicious and inspiring. I hope you have a blessed day!

  3. YUM! This looks terrific and don't you just LOVE your mandolin?!

    1. The husband thinks it is super dangerous and tries to dissuade me from using it but I think it is marvelous. 5 minutes and these potatoes were done and so perfectly cut.

  4. I have never tried a potato gratin, but it looks wonderful!

    1. It is so worth it. I am not a huge fan of potatoes on their own but like this I think they are fabulous.

  5. I'm with you on the red wine and cheese, plus some good bread/crackers. Makes for a great dinner, in my opinion :) I love potato gratin but haven't made it myself yet. Your recipe sounds awesome!

  6. I don't own a mandolin, but I make potato gratin every once in a while as a special treat. It really is fabulous, isn't it?

  7. I am with you on the wine, kitchen and good company. There is truly nowhere I'd rather be...it encompasses everything I love! Great job on the gratin...I have just made use of my mandolin recently and forgot what a great tool it is!

  8. Why hello, potato gratin, want to be my dinner tonight? Looks absolutely delicious!

  9. A mandolin is on my wish list so I'm still doing this with a knife but it's worth it for gratin :) Yours looks great.

  10. Delicious! :) I have always loved gratineed potatoes, I would always burn my mouth when I was little because I just couldn't wait. ;) looks like a wonderful recipe!

  11. I love au gratin! But, you're right, it's pretty hard to do without a good mandoline!


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