I have a recipe for a potato gratin in my last cookbook, “Dinner Solved!”, that I firmly stand by. Here is another that I firmly stand by. And I plan to come up with more such recipes to firmly stand by because I am committed to reminding all of us why gratins are one of the best things that could ever happen to a potato, ever.
This is a rich gratin, made with all cream, no milk or even half and half. I’m not apologizing, just explaining. In general, I like my indulgent dishes flat-out indulgent, and my healthier food in the form of broiled fish, or salads. And I don’t have a problem with the two sharing a plate. This gratin, for instance, would be lovely next to a piece of roasted salmon with a peppery green salad alongside them.
If you have a mandolin and the inclination to use it, please do, and you will get lovely, paper-thin slices for a sultry and elegantly stratified gratin. If not, use the slicing blade in your food processor or a sharp knife; the slices will likely not be as thin, but that’s A-OK.
THYME AND YUKON GOLD POTATO GRATIN
Serves 10 to 12
Start to finish: 1 hour 30 minutes
2 1/2 cups heavy whipping cream
2 tablespoons unsalted butter
1 teaspoon minced garlic
3 pounds medium Yukon Gold potatoes
1 1/2 cups shredded Gruyere cheese
2 tablespoons minced fresh thyme
1 teaspoon coarse or kosher salt
1/2 teaspoon freshly ground black pepper
Nutrition information per serving: 486 calories; 349 calories from fat; 39 g fat (18 g saturated; 1 g trans fats); 88 mg cholesterol; 932 mg sodium; 28 g carbohydrate; 6 g fiber; 1 g sugar; 7 g protein.
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