Potato Gratin

21. September 2007 Baked Goods + Desserts + Drinks 2

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.

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, pepper

1. 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.

Related post/s:
How about a nice steak with that?

2 thoughts on “Potato Gratin”

  • 1
    pinknest on September 21, 2007

    yes yes yes! i love potato gratin. also cauliflower. mmmm. cheesy!

  • 2
    famdoc on September 21, 2007

    I am reminded of my recent visit to buddy Baptiste, who lives in Aurillac, in the heart of the Auvergne, France. The regional specialty is truffade, a potato gratin that uses generous amounts of Cantal, the locally produced cheese. A particularly memorable serving of truffade was laid on our table, family style, during dinner at the Auberge des Montagnes in Pailherols.
    Despite there being eight adults at the table, the dish was so rich that we could each only muster the courage to eat a few spoonfuls. Tasty, though.
    Please look at my flickr photo of truffade to truly understand what I mean:


Comments are closed.