Hi everyone!
Finals are finally over for me and looking back on this semester, it has certainly been a journey! I still can't believe I'm going to be a senior next year!!
Today's post will be a quick recipe post since I know some of you have been asking for more recipes and I recently made a potato gratin dish for my church banquet last week. It was the first time I made it and it turned out fairly well for the most part, but I'm looking forward to making it taste even better the next time around! Enjoy!
Serves 4
Prep time: 20 minutes
Cook time: 1 hour and 15 minutes
Ingredients
4 potatoes (russet or gold) -try to aim for around the same size for each potato
1 pint of heavy cream
1-2 garlic cloves
1-3 tbsp butter
Salt and black pepper
1 cup of shredded cheese (optional)
Thyme
Sprig of Rosemary
Nutmeg
Materials
1 standard casserole dish
Mandolin (can use a sharp knife if you don't have this)
Instructions
1) Preheat your oven to 365F (185C).
2) Prepare the casserole dish by spreading softened butter to grease the pan. Crush one or two cloves of garlic and rub the garlic cloves into the pan to let the juices mix with the butter. Save the garlic and finely chop- we will add this to the cream sauce.
3) Now it's time to prepare the potatoes! Wash and begin peeling the potatoes. Take your mandolin and slice the potatoes into round about 1/8th inch thick. We want the potatoes to be almost paper thin. If you don't have a mandolin, you must slice the potatoes by hand. My advice is to use a sharp knife and meticulously cut each potato into rounds as thin as you can get it while trying to keep each piece even in thickness.
4) After you finish slicing the potatoes, begin layering them in your casserole dish. Layer them so they lay on top of each other like.. fish scales? (that's all I could think of to describe this!) Fill the bottom of the pan until there is no empty space left.
5) Generously add salt and pepper to the first potato layer and to each subsequent layer as you move up. Continue layering and adding salt and pepper until you have no more potatoes left.
6) Time to prepare the cream sauce! In a separate bowl, pour out the heavy cream and add the chopped garlic cloves you used to flavor the casserole dish. Add one ground nutmeg, a sprig of rosemary and some thyme. Add some salt and pepper to taste. Mix together to combine.
7) Take your cream sauce and then pour it evenly over your casserole dish. Give your dish a little shake to even out the sauce distribution.
8) Take shredded cheese (optional) and add generously to the top of the potatoes.
9) Cover your pan with a sheet of aluminum foil and put it in the oven for 45 minutes to a hour. After 1 hour, take off the foil and bake for another 10-15 minutes to allow for the cheese to brown to a nice golden brown color.
10) Remove from oven and cool for at least 10 minutes before slicing.
And there you have it! A beautiful potato gratin and a wonderful side dish to complement any meal. :)
I hope all of you give it a try and if you do, let me know in the comments or on facebook how it turned out!
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| So tasty and creamy!! |
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