Sunday, February 20, 2011

Potatoes Gratin

Potatoes Gratin
OBJ: TCW be able to use her mandolin without cutting off her finger

3 large baking potatoes, peeled and sliced 1/8 to ¼ inch thick (paper-thin)
1 ½ C heavy cream
2 garlic cloves, roughly chopped
Leaves from 3 thyme sprigs
1 Cup grated parmesan cheese, plus extra for sprinkling
S & P (salt and pepper)
Italian bread crumbs, for sprinkling

1.      Preheat your oven to 400 degrees
2.      In a large bowl combine all the ingredients, besides the bread crumbs
3.      Put the potato mixture into two 23 oz baking stoneware baking dishes, or 1 large stoneware casserole dish, or smaller (6-8 oz) stoneware ramekins (your choice, I did 2, 23 oz dishes because that is what I had!)
4.      Sprinkle  the top(s)with about 2 TBS additional parmesan cheese and  about 2 TBS breadcrumbs
5.      Flatten out if you can and bake for about 30-40 minutes or until it gets lightly browned and bubbly
6.      ****The smaller ramekins will probably only take 15-20 minutes, my two 23 oz dishes took 30 minutes and I suppose the large casserole will take 40 minutes. Keep an eye though
7.      Let sit for at least 5-10 minutes before eating

1 comment:

  1. potatoes look fabulous!!!!!!! easy recipie will try