Potato Gratin
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Ingredients
- 5.5 lbs (2.5 kg) Yukon gold potatoes, sliced thin, peeled, or scrubbed with skin on
- 4 cups (1 L) 35% cream (heavy or whipping cream)
- 1 cup (250 mL) chicken or vegetable stock
- 8 garlic cloves, peeled and halved
- 1 cup (250 g) shredded gruyere or aged cheddar cheese
- 3 pieces of rubbed fresh thyme, rinsed
- 6 pieces of fresh sage, rinsed and leaves stripped, reserve 3 sprigs to garnish
- 3 bay leaves
- a pinch of freshly ground nutmeg (to taste)
- Salt and pepper to taste
Instructions
- Preheat convection oven to 325°F (160°C) non-convection 350°F (175°C)
- Combine cream, chicken stock, garlic, thyme leaves, bay leaves in casserole or large skillet.
- Arrange potatoes in the dish, pressing to cover with liquid, season with salt and pepper.
- Add whole springs of thyme and sage, top with grated cheese
- Bake for 50-60 minutes or until potatoes are knife tender, golden, bubbling and crisp.
7.6.4
500
https://producemadesimple.ca/potato-gratin/Developed by Chef Jonathan Collins
Chef Collins has cooked for Prime Ministers, Presidents, Billionaires, Celebrities and Royalty! Since graduating Le Cordon Bleu, Jonathan has developed a signature style by blending North American, European and Asian influences with a French foundation and distinct Canadian identity, emphasizing fresh, local, seasonal ingredients. For Jonathan, it’s about fewer ingredients, simple recipes, better techniques, and a return to passionate, healthy and simple cooking.
Original article: Potato Gratin
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