Monday, February 19, 2018

POTATO GRATIN

I've been searching for a great gratin for a few years, and I finally found it. The original recipe calls for quarter-inch-thick potato slices, but I cut mine with a European cheese slicer, which I also used to peel the potatoes, and the slices were about an eighth of an inch thick. One more thing, be sure to let gratin rest for 10 minutes after removing it from the oven.




Potato  Gratin
Serves 9


2 ½ cups whipping cream
¾ cup finely chopped shallots
1 tablespoon finely chopped fresh rosemary
2 teaspoons salt
¾ teaspoon freshly ground black pepper
4 pounds russet potatoes, peeled, cut into ¼-inch or thinner slices                                                                             
8 ounces sharp white cheddar cheese, coarsely grated


1. Whisk together cream, shallots, rosemary, salt, and pepper in medium bowl.
2. Place half of potatoes in buttered 13x9x2-inch glass baking dish, distributing them evenly.
3. Spread with about ¾ packed cup cheese.
4. Top with second half of potatoes, distributing them evenly.
5. Pour cream mixture over potatoes.
6. Sprinkle remaining cheese over top of potatoes.
7. Cover gratin with aluminum foil and bake at 375°F. oven for 1 hour.
8. Uncover and bake until top is golden brown and potatoes are tender, about 45 minutes longer. May be broiled for a few minutes if necessary to get top golden brown.

9. Remove from oven and let rest 10 minutes before serving.

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