Potato Gratin
Posted on: January 23, 2018

Potato Gratin
Serves 4 to 6

4 tablespoons (½ stick) unsalted butter
3 tablespoons chopped garlic
2 tablespoons chopped shallots
Salt and black pepper
1½ to 2 cups heavy whipping cream
8 to 10 large Yukon Gold potatoes, sliced ¹⁄8 inch
thick and soaked in water for 20 minutes to get rid
of the starch
1 cup grated Parmesan cheese

This is one of our favorite recipes—a crowd pleaser!
Melt the butter in a large sauté pan over medium heat. Add the garlic,
shallots, and salt and pepper and cook until the garlic is dancing.
Then add your cream and heat until the cream begins to thicken
up. A great way to tell if the cream is thickening is to take a spoon
and dip it into the cream. If it sticks without any cream dripping off
the spoon it’s thickening perfectly.
Once the cream is thick like a sauce, add your potatoes and cook
for about 15 minutes, or until the potatoes are almost completely
cooked through. This could take different amounts of time depending
on your elevation. Once the potatoes are cooked through, dump
them into your Dutch oven insert and spread them evenly, almost
like a pie, then cover the mixture with Parmesan cheese. Cover the
Dutch oven and put 12 coals on top and 6 coals around the outside
of the bottom (not underneath). Cook for about 45 minutes, or until
the Parmesan cheese is completely melted. Take


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