Potatoes gratin, scalloped potatoes or cheesy potatoes -- whatever you call them, they are all good
Potatoes gratin is a near fool-proof, sublime indulgence. And let's be clear -- they are an indulgence and not a good idea for everyday consumption. For that special occasion, there is nothing better. Below is my basic recipe, which has as many variations as your imagination. Before starting this recipe see my method post on potatoes gratin for the many variables you can consider. Or keep it really simple and just follow this recipe.
Cream or milk?
This recipe calls for mostly cream and a little milk. There is nothing written in stone about using cream vs. milk, but I prefer the texture and taste of a cream-based gratin. That is not to say milk-based gratins are not wonderful. If you are adverse to cooking with cream, substitute 2% milk and add 1 T of butter to dot each layer of potatoes. They will be fabulous.
- Rack of lamb
- Butter lettuce salad with fines herbes and walnut oil dressing
- Proscuitto-wrapped roasted asparagus
- Ginger smash cocktail
Yield 8 servings
Potatoes gratin are a near fool-proof, sublime indulgence. And let's be clear, they are an indulgence, but worth every mouthful for that special occasion meal.
- 2.5 pounds of yukon gold potatoes
- 3 t fresh chopped rosemary or thyme
- Sea salt
- Fresh ground pepper
- 2 cups shredded Gruyere
- 2 T grated parmesan cheese
- 2 cups cream
- 1/2 cup 2% milk
- Heat oven to 350. Butter a disposable 13 x 9 x 2" foil pan.
- Using a mandolin, slice your potatoes into 1/8 inch slices. Pick out one third of the most uniform slices and reserve for the top layer.
- Arrange one third of the slices in an overlapping arrangement on the bottom of the pan until the entire pan is covered. Season heavily with herbs, salt and pepper. Sprinkle with one third of the cheese. Repeat until you have three layers, taking care that your last layer uses the most uniform slices. This is for appearance only. It will taste great if you use irregular slices. Sprinkle parmesan cheese on top of the third layer.
- Pour the cream and milk carefully over the layered potatoes and cheese. Bake for half an hour. Remove from the oven and press down gently on potatoes with a spatula to submerge any potatoes that are not in the cream. Return to oven and bake another 30 minutes. Remove from oven and let stand at least 10 minutes. Cover with foil if you will not be serving right away.
THIS SERVES WELL WITH