Saturday, August 22, 2009

Potato Gratin

A gratin is basically a baked dish you can create with any vegetable (tomato, zuchinni, eggplant). I made this dish for our anniversary as our side. It's easy and so good.

Yukon gold potatoes, about 4 large ones
2 cups heavy cream
1 cup milk
1/2 teaspoon thyme
2 teaspoons kosher salt
1 teaspoon pepper
1/4 teaspoon nutmeg (i fresh grate mine)
1 cup cheddar cheese (i used sharp, but white cheddar would be gorgeous)

Heat the cream and milk in a large dish. Slice the potatoes so they are very thin and all around the same size. Add the herbs, salt, pepper + nutmeg into the cream. Simmer until the liquid is very hot. Put the potatoes in the cream and cook for 5 minutes. Butter a baking dish and then pour the potatoes and cream mixture into the dish. Top with cheese. Bake for 40 minutes at 350.



Can I make this dish a few hours ahead except for baking it?


I think you can make it ahead, I just probably wouldn't cook the potatoes in the milk. I'd just add everything to the pan and let it sit in the fridge, and then just bake it a little longer. :)


I have been searching for the perfect auGratin recipe and think yours looks the best. Except all other recipes add flour to the milk/cream.