Monday, December 18, 2006
This must be the most basic potato gratin recipe, but simplicity is sometimes a good thing.
Infusing the cream with garlic by simmering slightly crushed garlic cloves in the cream would be a great addition, as would be grated parmesan over the top. Bacon would be fantastic too. No matter how the preparation, this is classic and comforting.
Thank you to Chris & Randi for my new mandoline! This potato deliciousness would be SO tedious without my new toy. I LOVE it.
Basic Potato Gratin:
(serves 6-8 as a side dish)
2 lbs new potatoes, skin on, or larger starchier potatoes, peeled
1.5 c heavy cream (can use half and half)
2 tbs butter
Salt and pepper
Slice potatoes in uniform slices. Salt and pepper to taste and layer in casserole dish. Pour cream over potatoes and dot top with butter cut into little chunks.
Bake covered for 45 minutes at 400, then uncover and cook for another 45 minutes or until potatoes are tender when stabbed with a knife and top is golden brown and crisp. Let stand a few minutes before serving.