Elevated Gratin Potatoes
Having been raised in upstate NY with a German-Dutch heritage, potatoes in one form or another were always on the nightly menu. How many ways can you creatively make potatoes delicious?
Today, with the internet and with so many fabulous ethnicities sharing their specialities, you might not be able to imagine a world governed by just a few cookbooks that were on your shelf. Today, creative inspiration in the kitchen bombards us with so many possibilities. But, transport yourself back 50 years and you would see that meal prep could be at times a little lack luster.
In our home back in the 1970’s, rice was never a considered option, so the daily decision on how to prepare the needed potato was a constant struggle. How does one elevate the humble potato?
Among some of the most wonderful mashed potatoes I have ever had, my mother would regularly make us Scalloped Potatoes or Gratin Potatoes, as some call them. To be honest, they were not my favorite in comparison to the creamy mashed potatoes that she had down to a science. But to be honest, we always enjoyed the pleasure of another side option for the week.
Today, I have brought you in on a little secret. The French make these fabulous gratin potatoes that are extremely easy to pull off and yet leave your guests crying for more!
When they ask what they are, you can lovely say they are just an old French recipe.
No one needs to know just how easy it was to elevate this simple, yet humble potato!
Gratin Dauphinois
Ingredients
- 2 1/2 pounds baking potatoes
- 1 clove garlic
- 5 tbsp unsalted butter, plus butter for dish
- 2 1/2 cups half and half
- sea salt, to taste
- freshly ground black pepper, to taste
- 1 cup shredded Gruyère cheese
Instructions
- Heat the oven to 300° F.Peel and then thinly slice the potatoes by either using a mandoline or a food processor. Place the potatoes slices into a bowl of cold water, moving then around to get rid of the excess starch. Drain the potatoes well and dry them thoroughly by patting them with a paper towel or clean dish towel to eliminate the extra moisture.Rub a large shallow baking dish with the clove of garlic and a little butter. Finely dice the remaining garlic clove and set aside.Place the butter and the cream in a large pot and bring the mixture just to a boil. Add the diced garlic clove to the mixture, along with the sliced potatoes, salt and pepper.Gently simmer for 8 minutes.Transfer to the prepared dish, spreading evenly.Top with the Gruyère cheese, sprinkling the top with a little more salt and pepper.
