I’m half Irish – on my dad’s side. And I think there may be some residual potato famine related hoarding issues I need to work through, because I always have potatoes lying around. In all colors and sizes.
Yukon Gold potatoes, in my opinion, are the vegetable equivalent to butter.
Mashed, fried, baked, even grated and fried. You name it. And the best part is depending on how you prepare them, you can eat them for breakfast, lunch & dinner.
Have you seen those gorgeous ratatouille presentations where the zucchini, eggplant, tomatoes, potatoes & whatever else are layered so prettily? I get off on stuff like that.
Like this one from The Petite Cook.
I attempted to go for a similar look here. Using a mandolin I sliced equal parts Yukon Gold and Red Bliss potatoes and let them marinate in the fridge a while before arranging. The marinade consists of the usual suspects you’ll find in most gratins – half & half, garlic, nutmeg, herbs, cheese and salt & pepper.
There’s a lot of room for variation. A lot. Share some of your favorite gratin recipes here if you’d like. I’m very, very open-minded about these things.
It took every ounce of strength not to layer a half pound of shredded gruyere on top of this. But I really wanted to be able to see the crispy bits of the potato rounds when I pulled it out of the oven.
It’s all good, though, because the outrageous amount of half & half & cheese layered into this dish made it fattening enough to meet my high dairy-based calorie needs. I didn’t even put butter in it. Crazy, right?
I hope you enjoy. And get yourself seconds, and then thirds, and then fourths.
I N G R E D I E N T S
- 2 medium-sized Yukon Gold potatoes
- 2 medium-sized Red Bliss potatoes
- 3 cloves garlic, minced
- 2 / 3 cup gruyere, shredded
- 2 cups half & half
- 2 teaspoons salt
- 1 teaspoon pepper
- 1 teaspoon nutmeg
- 1 teaspoon fresh thyme, minced
D I R E C T I O N S
- Preheat the oven to *375.
- Slice the potatoes with a mandolin, or carefully as thin as possible with a sharp knife. Soak the potatoes in cold water for 30 minutes to remove the bulk of the starch. After 30 minutes, strain the potatoes and pat them very, very dry with paper towels.
- Place the potatoes in a large bowl with the half & half, gruyere, garlic, nutmeg, thyme and salt and pepper. Let marinate in the fridge for at least a half hour.
- Remove the potatoes from the fridge. In an oven-proof dish, layer the potatoes in alternating colors, starting on the outer edges of the dish. Toward the end when you’re running out of potato slices, start sticking them in the gaps so they’re all packed tightly.
- Pour the remaining liquid, including the cheese and flavorings, over the top of the gratin. Sprinkle with additional fresh thyme, and pepper, if desired.
- Bake, covered, for 40 minutes. After 40 minutes, remove the lid and bake for an additional 15 minutes, sprinkling additional cheese at this point if desired 😉.
- Enjoy bubbling hot.