Monday, March 21, 2011

Cheesy Potato Gratin

I am constantly on the look out for any recipe that combines my two favorite foods....potatoes and cheese!  When Dad and I were trying to think of what to have with the London Broil, we both thought that some sort of potato dish would be great so we started looking for some ideas.  He found a recipe, I found another recipe so we just combined the two and came up with this....

Cheesy Potato Gratin

1 garlic clove, peeled and halved
3 tablespoons unsalted butter, softened
1 cup heavy cream
1 1/2 cups whole milk
2 minced shallots
2 cloves garlic, minced
1/2 teaspoon kosher salt
1/ teaspoon black pepper
1 sprig fresh thyme
1 teaspoon ground nutmeg
10 Yukon gold potatoes, peeled and cut into 1/8-inch thick slices
8 oz. shredded Gruyère cheese
1/4 cup (1 oz.) grated fresh Parmigiano-Reggiano cheese
Preheat oven to 375 degrees.  Rub a broiler-safe 11x7-inch baking dish with garlic, discard the garlic.  Grease the baking dish with 1 tablespoon butter.  
Saute shallots and garlic in 2 tablespoons of butter in a skillet.  Once they are somewhat transparent add milk, cream, salt, pepper, thyme, nutmeg, and sliced potatoes; bring to a simmer.  

Cook 8 minutes or until potatoes are tender. 
Spoon potato mixture into the prepared baking dish.  Sprinkle with cheeses.  
Bake at 375 for 35 minutes.  Preheat broiler.  Broil on low for 3 minutes or until golden.  Let stand 10 minutes.

Annie was sunning the whole time we were cooking...tough life that dog has!

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