Sunday, September 4, 2011

Potato Gratin

This is seriously easy.  Seriously cheesy.  Seriously good!

Potato Gratin:
Tyler Florence 2003

2 pounds baking potatoes, peeled and sliced paper-thin
2 cups heavy cream
2 garlic cloves, minced
3 tablespoons chopped fresh chives
1 cup grated swiss cheese
1/2 cup grated parmesan cheese
kosher salt 
fresh ground black pepper

Preheat oven to 375 degrees

In a large bowl, combine all ingredients, tossing to coat.  Season with salt and pepper. 
Put mixture into a large casserole dish, flatten it out with your hands or a spatula.  
Bake for 40 minutes, until the potatoes are tender and gratin is bubbly.  
You may want to put it under the broiler for a few minutes to brown the gooey, wonderful cheese.
Let stand 10 minutes before serving.       


I used Swiss Cheese from Indiana...Farm Oaks Farm Sweet Swiss.
Use a mandolin to get the potatoes paper thin. 
I bought this hand-held one for about $20 and it works great!

 

Big Bowl - stir it up!


Gooey, cheesy and just plain fantastical!


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