Potato Gratin Recipe

by katerina on June 25, 2008

I am still not overly convinced that French food is worth the fuss. It can be really heavy and involved and I tend to like simple rustic cooking which is why I think I gravitate towards Italian. However I really like Laura Calder’s French Food at Home book, there are some great ideas and most of the recipes are really simple. I am even going to try and work up the guts to try a souffle I think – she makes it sound really easy. This gratin recipe comes from her book and I made it just as it was stated. Don’t be afraid of the cream, it was worth it – plus I even used homo milk. Just cause I felt like it. Also, if you are afraid of garlic or cooking for a first date. Don’t. Stay tuned for some really yummy chicken I made from this book which went with it.

[print_this]Potato Gratin
(serves 4-6)

2 lbs waxy potatoes, peeled and thinly sliced
salt and freshly ground black pepper
a pinch nutmeg
½ head garlic, grated
1 cup milk
1 cup cream
1 tablespoon unsalted butter

Preheat oven to 375F. Put half of the potatoes in a casserole or gratin dish and layer the garlic on top. Season with salt, pepper and nutmeg. Add the second half of potatoes and pour over top the milk and cream. Season again. Dot with the butter. Bake for 1 to 1 1/2 hours or until all the liquid has been absorbed and the top is bubbly.[/print_this]

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