This another one of my "what can I make with leftover crap?" recipes. We served this Christmas eve w/a salad and a nice steak, chased by creme brulee.
Happy holidays, one and all!
Scalloped Yukon Gold Potatoes
4 small/medium yukon gold potatoes
1 - 1 1/4 c. heavy cream
1 tspn fresh, chopped thyme
1 large garlic clove, pressed
1 large garlic clove, pressed
2 tbsp butter
1 tspn kosher salt
1/2 tspn fresh ground black pepper
4 oz grated gruyere
Peel potatos, cut in fourths lengthwise.
Take the 2 parts of one half next to each other and slice into thin pieces 1/8" thick.
Repeat until potatoes are all sliced. Dump into a bowl of cold water.
Take the 2 parts of one half next to each other and slice into thin pieces 1/8" thick.
Repeat until potatoes are all sliced. Dump into a bowl of cold water.
Combine cream, butter, thyme and garlic in medium saucepan; bring to simmer.
Remove from heat.
Butter an 8x8 glass baking dish. Drain potatos, pat dry w/a towel.
Transfer half of potatos to baking dish. Spread evenly. Sprinkle half of salt and pepper and half of cheese. Repeat w/remaining potatoes, salt, pepper and cheese. Pour cream mixture over gratin, pressing lightly to submerge potato mixture as much as possible.
* Can be made 6 hours ahead
Preheat oven to 400F. Cover tightly w/foil. Bake 30 minutes. Uncover; bake until top of gratin is golden and most of liquid is absorbed, about 25 minutes longer. Let stand 10minutes; serve.
1 comment:
Mmm... yukon gold + gruyere = heaven!
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