This is a generic recipe that I used once or twice but have since started making multiple layers of the ingredients. I also make individual servings in small stoneware crocks instead of in a larger casserole dish. However you choose to assemble it, be careful you don't use too much cream or you'll have potato soup, albeit very tasty soup, instead of gratins.
Potato Gratins
Potato gratins are really very easy to make. They're basically composed of potatoes, cheese, and heavy cream. I don't know how many people you will be serving, but here's a simple recipe that serves 4-6. If there are only two of you, just cut all amounts in half.
Ingredients:
1 clove of garlic, peeled and cut in half
2 lbs of russet baking potatoes, peeled and sliced very thinly (use a mandolin if you have one)
1 cup freshly grated Gruyere cheese
1 cup heavy cream
Salt
Freshly ground Pepper
Freshly ground Nutmeg
Preheat oven to 350 degrees F.
If you don't have a gratin dish, use a regular baking dish. Rub the inside of the dish all over with the garlic.
Layer half the potatoes in the dish.
Sprinkle with salt, pepper, and a very little bit of nutmeg.
Sprinkle on half the cheese.
Pour half the cream over the potato/cheese layer.
Repeat with a second layer.
Bake, uncovered, until the top is crisp and golden brown. It should take about 50-60 minutes, but keep checking it. If you cut the recipe in half, it will take less time, probably no more than 30-40 minutes.
Serve immediately.
Potato Gratins
Potato gratins are really very easy to make. They're basically composed of potatoes, cheese, and heavy cream. I don't know how many people you will be serving, but here's a simple recipe that serves 4-6. If there are only two of you, just cut all amounts in half.
Ingredients:
1 clove of garlic, peeled and cut in half
2 lbs of russet baking potatoes, peeled and sliced very thinly (use a mandolin if you have one)
1 cup freshly grated Gruyere cheese
1 cup heavy cream
Salt
Freshly ground Pepper
Freshly ground Nutmeg
Preheat oven to 350 degrees F.
If you don't have a gratin dish, use a regular baking dish. Rub the inside of the dish all over with the garlic.
Layer half the potatoes in the dish.
Sprinkle with salt, pepper, and a very little bit of nutmeg.
Sprinkle on half the cheese.
Pour half the cream over the potato/cheese layer.
Repeat with a second layer.
Bake, uncovered, until the top is crisp and golden brown. It should take about 50-60 minutes, but keep checking it. If you cut the recipe in half, it will take less time, probably no more than 30-40 minutes.
Serve immediately.
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