Potatoes Gratin with Homemade Garlic Cream
This is my take on a classic dish that many of us love, but rarely make anymore. Working with such thinly sliced potatoes can be intimidating, but I promise if you follow the preparation instructions, this potatoes gratin dish will come out perfectly. You’ve probably had this dish with shredded cheddar, but the secret to my version lies in the manchego and smoked gouda cheeses, which are both mild and meltable, but their extra kick of complexity pull a lot of weight in driving the dish’s flavor forward.
Serves four
Ingredients
3 cloves garlic, sliced
20 oz cream
1 tbs chopped thyme
1 tsp chopped rosemary
3 lbs Yukon Gold potatoes, peeled and thinly sliced, and blanched in salt water for 3-5 minutes
9 oz manchego, shredded
5 oz smoked gouda, shredded
Preparation
Prepare the garlic cream
Slice the garlic, and add to a saucepan with cream, thyme and rosemary.
Bring to a boil, then reduce heat and simmer for 15 minutes.
Finish the dish
Place half of the blanched potatoes in the bottom of a 9-by-13-inch baking dish.
Top with half of the shredded cheeses and drizzle lightly with the garlic cream.
Repeat the layering with the remaining potatoes, cheese and cream.
Pour any remaining cream over the dish and press the top layer of potatoes to submerge.
Bake the gratin for about 20 minutes at 400 F, until bubbling.
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