Classic Potato Gratin Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
1 large: Garlic clove, s
1/8 tsp: Pepper,
-peeled and smashed,
1 pinch: Grated nutmeg,
1 tbsp: Butter,
1 pinch: Cayenne pepper, opt
2 1/4 cup: Half-and-half,
2 lbs: Potatoes, peeled
1 1/4 tsp: Salt,
-sliced 1/8" thick,
Directions:
1. Adjust oven rack to center position and heat oven to 350
F. Rub
bottom and sides of 5-6-cup gratin dish or shallow baking dish with
garlic. Mince remaining garlic and set aside. Once garlic in dish has
dried, about 2 minutes, spread dish with half the butter.
2. Bring half-and-half, salt and pepper, nutmeg, cayenne, potatoes,
and reserved garlic to boil in medium saucepan over medium-high heat,
stirring occasionally with wooden spoon (liquid will just barely
cover potatoes). Reduce heat and simmer until liquid thickens, about
2 minutes.
3. Pout potato mixture into prepared dish; shake dish to distribute
potatoes evenly. Gently press down potatoes until submerged in
liquid; dot with remaining butter.
4. Bake until top is golden brown, basting once or twice during first
45 minutes, for about 1
hours. Let rest 5 minutes and serve.
: Variation for Potato Gratin with Broth and Parmesan
~ Increase oven temperature to 375
F.
~ Increase garlic to 2 large cloves.
~ Substitute equal amount chick stock or canned broth for
half-and-half. ~ Decrease salt to 1 tsp if using unsalted homemade
stock. : or
tsp if using canned broth.
~ Substitute 1 bay leaf for nutmeg.
~ Sprinkle
cup grated Parmesan on gratin after 45 minutes of baking.
Cooks Illustrated
Dec 1995
Submitted By DIANE LAZARUS On 11-05-95
Source from luhu.jp
F. Rub
bottom and sides of 5-6-cup gratin dish or shallow baking dish with
garlic. Mince remaining garlic and set aside. Once garlic in dish has
dried, about 2 minutes, spread dish with half the butter.
2. Bring half-and-half, salt and pepper, nutmeg, cayenne, potatoes,
and reserved garlic to boil in medium saucepan over medium-high heat,
stirring occasionally with wooden spoon (liquid will just barely
cover potatoes). Reduce heat and simmer until liquid thickens, about
2 minutes.
3. Pout potato mixture into prepared dish; shake dish to distribute
potatoes evenly. Gently press down potatoes until submerged in
liquid; dot with remaining butter.
4. Bake until top is golden brown, basting once or twice during first
45 minutes, for about 1
hours. Let rest 5 minutes and serve.
: Variation for Potato Gratin with Broth and Parmesan
~ Increase oven temperature to 375
F.
~ Increase garlic to 2 large cloves.
~ Substitute equal amount chick stock or canned broth for
half-and-half. ~ Decrease salt to 1 tsp if using unsalted homemade
stock. : or
tsp if using canned broth.
~ Substitute 1 bay leaf for nutmeg.
~ Sprinkle
cup grated Parmesan on gratin after 45 minutes of baking.
Cooks Illustrated
Dec 1995
Submitted By DIANE LAZARUS On 11-05-95
Source from luhu.jp
Tags
Potatoes