Gratin is one of my favorite dishes. In fact, there's not much involving a potato that I don't completely love. This gratin is simple and classic. It dosen't have any fancy cheeses or mixture of vegetables. It's simply potatoes, milk, cream and spices. But to the taste it is hearty and comforting; crispy and juicy; creamy and salty.
Here's the recipe:
10 medium sized potatoes, peeled and sliced thinly (if you have a mandolin slicer this will save you a lot of time and ensure that you have evenly cooked potatoes. If you don't have a mandolin, consider getting one.)
250g of whole milk
250g of cream
Salt to taste (about a tablespoon, as the potatoes will drink it up)
Freshly cracked pepper, 2 tsp. (to taste)
Freshly grated nutmeg, 1 tsp.
Layer the potatoes in a baking pan that's at least 2 inches deep.
Mix the milk, cream and spices. Taste, and adjust to your liking. Pour the mixture over the potatoes. Bake at 190 for an hour.
Here's the recipe:
10 medium sized potatoes, peeled and sliced thinly (if you have a mandolin slicer this will save you a lot of time and ensure that you have evenly cooked potatoes. If you don't have a mandolin, consider getting one.)
250g of whole milk
250g of cream
Salt to taste (about a tablespoon, as the potatoes will drink it up)
Freshly cracked pepper, 2 tsp. (to taste)
Freshly grated nutmeg, 1 tsp.
Layer the potatoes in a baking pan that's at least 2 inches deep.
Mix the milk, cream and spices. Taste, and adjust to your liking. Pour the mixture over the potatoes. Bake at 190 for an hour.
Dinner tonight was seared duck breast (it's shaped like a C because it's folded, skewered, and flash grilled and then cooked through in the oven), and roasted zucchini and tomato.
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