What to do with potatoes before leaving for vacation? I always feel bad when there’s still a lot of produce in the kitchen before I go away. I hate wasting food and I wanted to use the herbs I also had sitting on the counter. I was too busy packing, so I wanted to cook something that would take little prep time and attention. This potato gratin is, of course, incomplete without a medium-rare steak and French onion soup, but let’s just say I did this to practice for a bistro meal come winter.
Ingredients:
2 large potatoes, peeled and sliced paper-thin
1 cup heavy cream
1 cup Parmigiano-Reggiano, grated
2 garlic cloves, minced
3 sprigs fresh thyme
some fresh chives, chopped, plus more for garnish
salt, pepper1. Preheat the oven to 375º. In a large bowl combine all the ingredients, tossing to coat. Season with salt and pepper.
2. Put the potato mixture into a deep baking dish and arrange by flattening out with a spatula. Bake for 40 minutes, until the potatoes are tender and the gratin is bubbly. Set aside for 10 minutes before serving. Garnish with remaining chives.
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How about a nice steak with that?