potato gratin
This is my "recipe" for basic potato gratin...which can be made with white potatoes (I always use the waxier red skinned potatoes, just because that's what we used to keep around, though any should work), sweet potatoes, or even other root vegetables. It's amazing what this will do for turnips, seriously.
I originally got this recipe out of a book, Patricia Wells' Bistro Cooking, 5 or 6 years ago. There are several versions of potato gratin in the book, but this was the simplest, and it turns out every time. I believe it was this one, but of course creme fraiche isn't easy to find around here. It's highly adaptable, too. I'm not including measurements because, well, I don't usually measure.
First, the potatoes (or whatever) should be peeled and sliced evenly and very thinly. I bought a cheap slicer a long time ago, and this is the main thing I use it for, honestly, but it's worth it. Last night I used one medium sweet potato for a small round casserole dish, and usually use 4 of the smaller red potatoes for a small oval casserole dish.
Cheese is optional, but should be shredded or in small pieces. (Gruyere is good with white potatoes, but I'm betting some blue cheese would be awesome with sweet potatoes...I use whatever I have on hand, or none at all.)
If you'd like, cut a clove of garlic in half and rub the cut sides on the casserole dish, then butter. Start layering the potato slices, overlapping them. I place a single layer, then lightly salt and pepper every layer, but if you're using cheese, be relatively sparing about it, maybe every other layer or so? (I usually end up with at least 4 layers.) The potatoes in each layer need to touch in places in order for it to hold together instead of sliding apart when cooked.
When you're all done layering, slowly pour heavy cream over the top, moving all around the dish and being careful not to dislodge the layers too much. The cream shouldn't completely cover the potatoes, but you should be able to see it all around the edges at least halfway up the dish. Yes, this is not low fat, but it is YUMMY!
Cover and cook in a preheated oven for ~45 minutes. After that time, take off the cover, stick a butter knife through the middle to make sure the potatoes are done or very nearly done, and cook uncovered for abut 15 minutes longer to brown the top.
Another important step: let it set for 10-15 minutes before you cut it! Much like lasagna, it needs to set up in order not to completely fall apart when you try to serve it. If you're a little overzealous with the cream, it might look kind of soupy, but it should still set up.
I originally got this recipe out of a book, Patricia Wells' Bistro Cooking, 5 or 6 years ago. There are several versions of potato gratin in the book, but this was the simplest, and it turns out every time. I believe it was this one, but of course creme fraiche isn't easy to find around here. It's highly adaptable, too. I'm not including measurements because, well, I don't usually measure.
First, the potatoes (or whatever) should be peeled and sliced evenly and very thinly. I bought a cheap slicer a long time ago, and this is the main thing I use it for, honestly, but it's worth it. Last night I used one medium sweet potato for a small round casserole dish, and usually use 4 of the smaller red potatoes for a small oval casserole dish.
Cheese is optional, but should be shredded or in small pieces. (Gruyere is good with white potatoes, but I'm betting some blue cheese would be awesome with sweet potatoes...I use whatever I have on hand, or none at all.)
If you'd like, cut a clove of garlic in half and rub the cut sides on the casserole dish, then butter. Start layering the potato slices, overlapping them. I place a single layer, then lightly salt and pepper every layer, but if you're using cheese, be relatively sparing about it, maybe every other layer or so? (I usually end up with at least 4 layers.) The potatoes in each layer need to touch in places in order for it to hold together instead of sliding apart when cooked.
When you're all done layering, slowly pour heavy cream over the top, moving all around the dish and being careful not to dislodge the layers too much. The cream shouldn't completely cover the potatoes, but you should be able to see it all around the edges at least halfway up the dish. Yes, this is not low fat, but it is YUMMY!
Cover and cook in a preheated oven for ~45 minutes. After that time, take off the cover, stick a butter knife through the middle to make sure the potatoes are done or very nearly done, and cook uncovered for abut 15 minutes longer to brown the top.
Another important step: let it set for 10-15 minutes before you cut it! Much like lasagna, it needs to set up in order not to completely fall apart when you try to serve it. If you're a little overzealous with the cream, it might look kind of soupy, but it should still set up.