Tuesday, March 20, 2012
On Sunday I was at my neighbor's house having a doggy play-date when they gave me a bag of Russet potatoes. My neighbor, Claire, had just returned from a Costco trip and between her and her partner there was no no way they would eat through a Costco size bag of potatoes so she offered me some. I am always happy to oblige free food offerings. The last two days I have been baking up a storm of potato recipes. From gratin to baked potato chips I got you covered on starchy goodness this week!
Normally, I would suggest making gratin from a waxy based potato, like Yukon Gold's because of their ability to hold form. Russets are a little starchy for gratin, but when you have a couple pounds of potatoes its a great recipe to go through them all.
I only use enough milk to cover the first layer so halfway through baking you will want to remove the gratin and press down the top layer with a spatula so that the milk begins to cover the top layer as well.
Herb, Garlic and Gruyere Potato Gratin serves 4
Adapted from Alice Water's, "The Art of Simple Food"
3 tablespoons butter, cut into pieces, plus more for greasing pan
4 large yellow potatoes, peeled and cut into 1/16 inch slices
1 1/4 cup milk
2 tablespoons chopped herbs (your choice, I used basil and parsley), reserving 1/2 teaspoon for garnish
1 garlic glove, minced
1/2 cup gruyère, grated
salt and pepper
Preheat oven to 350 degrees and rub a 9x12-inch dish with butter. Combine garlic and herbs (less some for garnish) in a small bowl.
Make a layer of potato slices in the baking dish, overlapping them slightly, like shingles. Sprinkle with salt, pepper, 1/2 garlic and herb mixture, and 1/3 amount of gruyère. Repeat one more layer of potatoes, salt, pepper, herbs and cheese.
Carefully pour milk over potatoes. The liquid should come up to the bottom of the top layer of potatoes. Generously dollop butter pieces over potatoes.
Bake until browned and bubbling, about 1 hour. Halfway through baking, take gratin out and of oven and press the potatoes with a spatula to keep the top moist. Return to the oven, checking often. With 15 minutes to go, remove gratin and sprinkle with remaining gruyère cheese and bake until top is golden and potatoes are soft. Remove from oven, allow to cool for 5 minutes and garnish with remaining herbs.