Side Pannel
Amazing Potatoes Gratin
Amazing Potatoes Gratin
- Recipe Submitted by maryjosh on 02/13/2019
Ingredients List
- 1 tablespoon unsalted butter room temp
- 2 large garlic cloves cut in half
- 3 lbs Yukon Gold potatoes about 10 or 11, peeled and thinly sliced. If using a mandolin, cut to 1/8” thickness (a mandolin works perfectly).
- 8 ounces gruyere cheese grated
- 2 cups heavy cream
- 1 cup whole milk
- Kosher salt
- Freshly ground black pepper
- 3 sprigs fresh thyme
- Flat leaf parsley chopped, for garnish on top
Directions
Preheat the oven to 350°F
Take a large (2 ½ quart should work) heavy-bottomed dish or an ovenproof gratin dish (a Le Creuset is ideal), and grease it will with the butter, then rub the ½ sliced garlic on the bottom and sides.
Put the cream, milk, and a pinch of salt and pepper and sprigs of thyme in a sauce pan. Using a garlic press, press 1 clove of garlic into the sauce (or mince finely, and add to the sauce).
Bring gently to a boil. Lower heat and simmer for a couple minutes. Remove from heat, then strain into a bowl, and discard the thyme and garlic. Set aside briefly.
Layer the potato slices in the dish, slightly overlapping each other, seasoning each layer with the salt and pepper. Once one layer is added, ladle enough of the strained cream sauce to coat the potatoes. Repeat with the process until out of potatoes.
Add a little more cream, if necessary. The cream should just barely be peaking around the edges of the potatoes (resist the temptation to add too much cream!).
Sprinkle the cheese on the top of the last layer.
Gently press the potatoes down with the back of a large wooden spoon to submerge them in the cream. It’s okay if they’re not 100% covered by the cream.
Bake for 45 minutes, check the potatoes with a sharp knife…if they feel very soft, they are done. If not, place foil over the dish (if browning too much on top) and cook for another 30 minutes, checking periodically for doneness.
Remove from oven and let rest for 5 to 10 minutes.
Garnish with chopped parsley sprinkled on top.
Serve nice and hot.
Take a large (2 ½ quart should work) heavy-bottomed dish or an ovenproof gratin dish (a Le Creuset is ideal), and grease it will with the butter, then rub the ½ sliced garlic on the bottom and sides.
Put the cream, milk, and a pinch of salt and pepper and sprigs of thyme in a sauce pan. Using a garlic press, press 1 clove of garlic into the sauce (or mince finely, and add to the sauce).
Bring gently to a boil. Lower heat and simmer for a couple minutes. Remove from heat, then strain into a bowl, and discard the thyme and garlic. Set aside briefly.
Layer the potato slices in the dish, slightly overlapping each other, seasoning each layer with the salt and pepper. Once one layer is added, ladle enough of the strained cream sauce to coat the potatoes. Repeat with the process until out of potatoes.
Add a little more cream, if necessary. The cream should just barely be peaking around the edges of the potatoes (resist the temptation to add too much cream!).
Sprinkle the cheese on the top of the last layer.
Gently press the potatoes down with the back of a large wooden spoon to submerge them in the cream. It’s okay if they’re not 100% covered by the cream.
Bake for 45 minutes, check the potatoes with a sharp knife…if they feel very soft, they are done. If not, place foil over the dish (if browning too much on top) and cook for another 30 minutes, checking periodically for doneness.
Remove from oven and let rest for 5 to 10 minutes.
Garnish with chopped parsley sprinkled on top.
Serve nice and hot.
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