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Friday, November 5, 2010

FFWD: Potato Gratin

This is Potato Gratin from Dorie Greenspan's Around My French Table.

I made 1/2 recipe and ended up baking it in a small pyrex container. Making this made me realize that I need to get a pretty little baking container. Or it's just what I'm telling myself so I have an excuse to go shopping LOL.

Anyway, I digress...

This is so easy to put together, especially since I am only using 2 potatoes. First, chop some garlic then combined with cream and bring to a simmer over low heat. I added more garlic than the recipe called for as I thought it would make it more tasty.

Btw, it takes FOREVER to bring a cream to a simmer over low heat. I ended up cheating and played with the temperature a bit. First I do medium high, then medium, then low.

Next, peel the potatoes, then slice it pretty thin, about 1/8 inch. Then arrange the potatoes in the baking container, add salt and pepper, poured garlic cream, add some thyme, and finally my favorite step is to top it with a lot of shredded gruyere.

The gratin baked in about 1/2 an hour. When it's done, I turned the broiler on high for 5 minutes to get the top of it nicely browned.

Tasting impressions:
This is really really good. And super easy to make too. I made this with Roast Chicken for Les Paresseux (post coming next week) and they are perfect for each other. Totally meant to be!


  1. It is such an easy recipe to adjust to whatever container you have. I made an 8 x 8 pan. Yours looks so creamy! I love the color.

  2. Jenn.. the first pictures is like AMAZINNNNGGGG ... i was like WANT.SOME.RIGHT.NOW!

    Plus, I love when everything gets a bit burn by the broiler...

    I'm thinking of making this one next week when I'm in NC... this week I made the Semolina cake - and totally forgot to take pictures of it.. YIKES! and it's really, really good - like a glorify bread pudding! Tip: double the caramel part.. because there was not enough.

  3. Looks wonderful - I am fixing it tonight with grilled fillets & Ina Garten's new snap peas with pancetta. Thanks for the heads up on the cream simmering time. I am going to half the recipe just as you have.

  4. I agree with you this is a real good potato dish! I made it tonight for our dinner guests and will post it next Friday!
    Your pictues look so good...I love that the bubbley cheese!

  5. That looks incredible! I can't wait to try this.

    Your pictures are great.

  6. Thanks for the sweet comment! I cannot wait to make this gratin! I think it may be next... :)


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