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Source: fifteen spatulas
Preheat the oven to 400 degrees F. Butter 9x11 baking dish.
In a large bowl, combine the heavy cream and milk. have the cream and milk together in a big bowl before you start slicing the potatoes, then put the potatoes directly into the milk and cream after you slice them, as opposed to storing them in a bowl of water as you do with many other recipes. You want to preserve the precious starch from the potato slices and release them into the milk and cream, so it thickens the liquid. A lot of gratin recipes solely use cream for the baking liquid, but this way you can cut calories and fat slightly by replacing with milk, and letting the potato starch thicken the liquid.
Using a mandolin or careful knife skills, slice the potatoes very thinly. As you finish slicing each potato, place it into the cream milk mixture so the slices don’t brown.
When the potatoes are all sliced, add the gruyere and parmigiano cheeses to the bowl, along with the garlic, (recipe calls for the leaves from the thyme sprigs but Ann does not like thyme, maybe rosemary instead or pepper flakes), a few good cracks of black pepper, and a touch of salt. Toss well. For balance of flavor add two kinds of cheese, choices here are sharp and tangy aged parmigiano reggiano and melty, nutty aged gruyere, one melty and one salty.
Pour the potatoes and cream into baking dish, then cover the dish tightly with aluminum foil and cook on top of a baking sheet because the cream often spills over. do not skip the baking sheet or you will have to clean the oven. Bake for an hour. Potatoes will be pale, mostly tender, and sauce still liquidy.
Remove pan and uncover. Potatoes will be pale, mostly tender, and sauce still liquid-y. Return to oven and bake another 30 minutes or more until the potatoes are tender, bubbling, and golden brown on top.
note: total bake time an hour and a half or more
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (1962g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 1100 (43%)|
|Amt Per Serving||% DV|
|Total Fat 122.2g||163 %|
|Saturated Fat 73.3g||367 %|
|Monounsaturated Fat 35.6g|
|Polyunsanturated Fat 6g|
|Cholesterol 411.6mg||127 %|
|Sodium 2340.3mg||81 %|
|Potassium 6455.1mg||170 %|
|Total Carbohydrate 261.9g||77 %|
|Dietary Fiber 30.3g||121 %|
|Sugars, other 231.6g|
|Protein 116g||166 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 2582
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