Saturday, October 25, 2008

Potato Gratin

Delicious, cheesy potato gratin with a golden brown crust. Photo by Kendall Haupt.

Posted by Penn Appétit at 3:42 PM Labels:

6 comments:

  1. AnonymousOctober 28, 2008 at 4:45 PM

    where's the recipe? looks like it would be worth trying!

    ReplyDelete
  2. kcunningOctober 28, 2008 at 5:11 PM

    Okay, I know tastespotting is about pictures of tasty food... but usually there's something more behind a link besides... a picture of tasty food.

    ReplyDelete
  3. AnonymousOctober 28, 2008 at 8:07 PM

    I, too would love to see the recipe for this dish! Could you please post it??

    ReplyDelete
  4. AnonymousOctober 29, 2008 at 1:33 AM

    That looks yummily cheesy! I do hope you'd put up the recipe!

    ReplyDelete
  5. AnonymousOctober 29, 2008 at 6:54 PM

    Oh I wish I had some of of this right now!

    ReplyDelete
  6. KendallOctober 30, 2008 at 10:18 AM

    Hey Everyone--
    Below is the recipe for the potato gratin pictured in this photo. It is slightly adapted from a Feb 2008 Gourmet Magazine recipe for scalloped potatoes. Enjoy!!


    Potato Gratin:
    Ingredients

    3/4 teaspoon grated nutmeg
    3 lb large boiling potatoes (about 6)
    3 tablespoons unsalted butter, cut into small cubes
    1 cup or more of grated parmesan cheese
    1 1/2 cups heavy cream
    3/4 cup whole milk

    Preparation
    -Preheat oven to 350°F with rack in upper third. Generously butter a 2 1/2-quart shallow baking dish (not glass).
    -Stir together nutmeg, 2 teaspoons salt, and 3/4 teaspoon pepper. Use your judgment if you think more seasoning is needed.
    -Peel and thinly slice potatoes. Layer potatoes in baking dish, overlapping slightly and sprinkling each layer with some of salt mixture and some of butter, as well as the parmesan cheese. Pour cream and milk over potatoes, pressing down gently to submerge potatoes in liquid. Sprinkle generously with remaining cheese.
    -Cover with foil and bake until potatoes are tender, about 1 hour
    -Remove gratin from oven and discard foil. Put gratin back into the oven for about 10-15 minutes or until the top begins to turn golden brown. If desired, turn broiler on and broil gratin 2 to 3 inches from heat until top is browned in spots, 3 to 5 minutes.
    -Let stand 10 minutes before serving.

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