20 August 2006

Potato Gratin

The classic potato gratin is pretty much putting together 3 thinly sliced yellow potatoes, 1 cup of heavy cream, butter and some salt & pepper. No onions. No cheese.

I'm sure anything with a whole cup of full cream and butter would taste great. However, I'm not sure my body would let me get away with it. So with my recipe, I've halved the cream and substituted the remainder with milk. I've also gone the not-so-classic way and added in some garlic, onions and cheese alternated between the potato layers.

Using a small casserole dish I was able to fit in about 4 whole potatoes.

Potato Gratin
  • 4 potatoes (golden ones for baking - not sure about the actual name)
  • 1/2 cup of heavy cream
  • 1/2 cup of milk
  • 3 clove of garlic (chopped finely)
  • 1 medium size brown onion (thinly sliced)
  • 2 handfuls of shredded cheese (I used cheddar)
  • Salt & Pepper
  • Soften Butter (enough for the casserole dish and more for dotting)
  • Freshly grated nutmeg

Peel and slice the potatoes thinly then leave soaked in a bowl of cold water (about 30 mins).

While that is soaking, chop the garlic and slice up the onion. Butter the casserole dish and sprinkly 1/2 of the chopped up garlic around the dish. Remove potatoes from the water and dry with a paper towel once it has had about 30 mins.

Stir and combine the milk and cream together with a fork.

Make a layer of potatoes, add some onions, salt & pepper, sprinkle with a bit of the garlic and dot with butter pieces. Drizzle with a bit of the cream\milk concoction. About 1/2 way up from the dish, sprinkle with 1/2 of the cheese. Repeat this until all the potatoes have been used. End the top with a dabbing of butter, the remainder of the cheese, the last bit of cream, and a sprinkling of salt and pepper. Finish up with the freshly grated nutmeg.

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