I made this recently and I loved it, but did make a few changes because that's way too much salt and not enough pepper or garlic or shallots. I'm from the dairyland, what can I say? We had it along side a huge bone-in rib eye, sauteed mushrooms and onions and a simple salad. The only other modifications I made was to double the cheese. I only used half of the amount and it was still a bit salty. ![]() Made it for the second time last night and it was as big a bit this time around as it was the first! I do have to say, the amount of salt called for is excessive. Highly recommend to anyone that wants to put a small amount of effort in Gruyere and Parmesan cheese mixture is perfect. ![]() Seemed a little strange at first to steep the shallots and garlic in the cream, but it works really well. Hands down the best potatoes au gratin recipe I’ve ever made. Perhaps add the thyme after blending so that it all does not turn a green color? This was delicious, not sure if I messed up but after blending it seemed like the liquid broke and because of the Thyme, the cream was green. I swap out the shallots with the white part of Leeks and it is amazing! Head this way for more of our favorite Christmas dinner ideas → Editor’s note: This potato gratin recipe was first printed in October 2015. Bring to room temperature before broiling. Serve topped with more thyme leaves.ĭo ahead: Gratin can be baked 1 day ahead. Broil until cheese is bubbling and top of gratin is golden brown, 5–10 minutes. ![]() Place rack in highest position heat broiler. Bake potatoes until tender and creamy, 60–75 minutes. Pour cream mixture over potatoes and cover dish tightly with aluminum foil. Tuck smaller slices into any gaps to fill. Shingle sliced potatoes as you work until bottom of dish is covered. russet potatoes, scrubbed, very thinly sliced on a mandoline, in prepared dish, fanning out a handful at a time and placing in dish at an angle (this ensures every scoop will have tender potatoes from the bottom and crispy edges from the top). Transfer to a blender blend until smooth. thyme leaves, and remaining 4 garlic cloves to a simmer in a small saucepan over low heat cook until shallots and garlic are very soft, 15–20 minutes. Bring 2 medium shallots, quartered through root ends, 2½ cups heavy cream, 1 Tbsp. ![]() unsalted butter, room temperature, all over inside of dish. Cut 1 garlic clove in half and rub the cut sides all over the inside of a 3-qt. The latter comprises spuds simply sliced and baked in cream, while this potato gratin recipe gets a generous topping of nutty Gruyère cheese and a touch of Parmesan. It’s the cheese (and sometimes an addition of breadcrumbs) that differentiates a gratin from scalloped potatoes. Slowly infusing and blending the creamy sauce ensures garlic and fresh thyme flavor the dish from corner to corner. When simmering the cream, make sure it’s over a gentle heat (if it over-reduces, it will break). Pick up russet or Idaho potatoes for this recipe their starchy flesh makes them the best potatoes for soaking up the creamy sauce, while their sturdy skins keep the thin slices from falling apart. That is to say, it’s incredibly easy to make, wonderfully decadent, and everyone loves it-even if no one is quite sure what to call it (potato gratin, au gratin potatoes, scalloped potatoes, that cheesy potato dish.we could go on). Potatoes au gratin is that rare side dish that feels equally appropriate at a fancy dinner party and on a Tuesday night at home with the family.
0 Comments
Leave a Reply. |
Details
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |