Scalloped Potato Gratin
1 cup heavy cream
1/2 cup half and half
3 bay leaves
1 tsp. thyme
2 garlic cloves, chopped
1/2 teaspoon freshly grated nutmeg
Salt and freshly ground black pepper
Unsalted butter
1 - 1 1/2 pounds new potatoes, cut into 1/8-inch-thick slices
Salt and freshly ground black pepper
1/2 cup each of grated Gruyere and Jarlsberg cheeses
Directions
Preheat the oven to 400 degrees F.
In a saucepan, heat up the cream with the bay leaves, thyme, garlic, nutmeg and some salt and pepper.
While the cream is heating up, butter a casserole dish. Use a slotted spoon to remove the bay leaves and thyme. Pour the heated cream into a large bowl with the potato slices. Mix gently to coat the potatoes. Dust the cheeses over the potatoes. Season the mix with a little bit of salt and pepper. Mix to gently incorporate. Spoon a little bit of the cream into the bottom of the casserole dish. Then spoon the potatoes in. Level out the potatoes for uniform cooking time. Pour the remaining cream at the bottom of the bowl over the top. Cover the dish with aluminum foil, but pull back one corner for the steam to escape. Bake for 40 minutes.
Read more at: http://www.foodnetwork.com/food/cda/recipe_print/0,1946,FOOD_9936_29349_RECIPE-PRINT-FULL-PAGE-FORMATTER,00.html?oc=linkback
1/2 cup half and half
3 bay leaves
1 tsp. thyme
2 garlic cloves, chopped
1/2 teaspoon freshly grated nutmeg
Salt and freshly ground black pepper
Unsalted butter
1 - 1 1/2 pounds new potatoes, cut into 1/8-inch-thick slices
Salt and freshly ground black pepper
1/2 cup each of grated Gruyere and Jarlsberg cheeses
Directions
Preheat the oven to 400 degrees F.
In a saucepan, heat up the cream with the bay leaves, thyme, garlic, nutmeg and some salt and pepper.
While the cream is heating up, butter a casserole dish. Use a slotted spoon to remove the bay leaves and thyme. Pour the heated cream into a large bowl with the potato slices. Mix gently to coat the potatoes. Dust the cheeses over the potatoes. Season the mix with a little bit of salt and pepper. Mix to gently incorporate. Spoon a little bit of the cream into the bottom of the casserole dish. Then spoon the potatoes in. Level out the potatoes for uniform cooking time. Pour the remaining cream at the bottom of the bowl over the top. Cover the dish with aluminum foil, but pull back one corner for the steam to escape. Bake for 40 minutes.
Read more at: http://www.foodnetwork.com/food/cda/recipe_print/0,1946,FOOD_9936_29349_RECIPE-PRINT-FULL-PAGE-FORMATTER,00.html?oc=linkback
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