Side Pannel
Gratin of Potatoes and Cheese
Gratin of Potatoes and Cheese
- Recipe Submitted by ADMIN on 09/26/2007
Category: Vegetables
Ingredients List
- 2 Lg. Cloves Garlic *
- Salt & Pepper To Taste
- 2 pt Whipping Cream
- 4 Lg. Idaho Potatoes **
- 2 c Grated Gruyere Cheese
Directions
* Garlic cloves should be peeled and split.
** Potatoes should be peeled and sliced paper-thin. (Slice at the last
minute so that they do not darken; do not soak in cold water).
Preheat the oven to 325 degrees F. Rub the bottom and sides of a gratin
dish with the cut sides of the garlic. Leave the garlic in the dish.
Cover with a layer of potatoes. Sprinkle with some salt and freshly
ground pepper and cheese. Pour some cream over the whole thing. Repeat
until all the potatoes, cream, and cheese are used. Place the pan,
uncovered in the oven. (Put a baking sheet underneath to catch spills.)
Bake for 1 hour or more, until the top is browned and the cream has cooked
down to a thick sauce. During the first 1/2 hour of cooking, use a broad
spatula to push the top layers of potatoes into the cream every once in a
while. Serve hot, at room temerature or cold.
From the "Garlic" cookbook, by Sue Kreitzman, as posted to The Cook BBS.
** Potatoes should be peeled and sliced paper-thin. (Slice at the last
minute so that they do not darken; do not soak in cold water).
Preheat the oven to 325 degrees F. Rub the bottom and sides of a gratin
dish with the cut sides of the garlic. Leave the garlic in the dish.
Cover with a layer of potatoes. Sprinkle with some salt and freshly
ground pepper and cheese. Pour some cream over the whole thing. Repeat
until all the potatoes, cream, and cheese are used. Place the pan,
uncovered in the oven. (Put a baking sheet underneath to catch spills.)
Bake for 1 hour or more, until the top is browned and the cream has cooked
down to a thick sauce. During the first 1/2 hour of cooking, use a broad
spatula to push the top layers of potatoes into the cream every once in a
while. Serve hot, at room temerature or cold.
From the "Garlic" cookbook, by Sue Kreitzman, as posted to The Cook BBS.
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