Tuesday, February 21, 2012

scalloped potato gratin


There is a funny story that accompanies this potato gratin. While I was in Chicago visiting my Grandma, I missed my friend's birthday. Our friends gathered for dinner one night to celebrate and Steven sent me a link to the dish he was making to take a long. It was this potato gratin. The man who never cooks was going to make a gratin.

I told the entire hospital room of people "So Steven never cooks, but tonight he is making this to take to our friend's house." I turned my computer screen so the room could see it. {yes, the hospital had free wifi...} Everyone was all "Really?! You should make him cook more often!" And I really should... cause this gratin is delicious.


On valentines day we made this together. I peeled, he sliced, we layered the cheese together. It's almost like a metaphor for lives. I have my life, he has his, but we are layering our lives together to become one. I know how cheesy that sounds {pun not intended}, but that's what I thought while I was snapping the photos of this delightfully cheesy and gooey potato dish. :)

scalloped potato gratin {a tweaked version of tyler florence's dish}
2 cups of heavy cream
1 tsp of thyme
1 1/2 tsp of garlic powder
1/2 teaspoon nutmeg
2 pounds russet potatoes, peeled and cut into 1/8 inch slices
Salt and pepper
1/2 cup grated parmesan cheese {I think we used a bit more}
Finely shredded mozzarella
Finely shredded cheddar

Preheat your oven to 375*. In a saucepan, heat up the heavy cream with the thyme, garlic powder and nutmeg. While that is warming, grease a casserole dish. Place a layer of the sliced potatoes in an overlapping pattern on the bottom of the dish. Season with salt and pepper, and pour a bit of the cream over the top of the potatoes. Sprinkle with parmesan, then add the cheddar and mozzarella. Repeat twice, so you have three layers of potatoes cream and cheese. Put a little more cheese on top than you did inside the layers. Bake, uncovered, for 45 minutes. If the top needs more browning, broil on high for up to 5 minutes. Enjoy!

Since we are such cheese-aholics, we added some additional cheeses to our recipe. You can add as much or as little as you'd like - that's why I didn't include an amount. We bought 2-cup bags of the mozzarella and cheddar and used almost all of both.

We polished off the whole 9x13 pan in 3 days. I think we should make another batch this week...

xoxo, christa

3 comments:

  1. Amazing! Of course I always knew he was! Love you!

    ReplyDelete
  2. Hmmm, that looks amazing. :) I need to try it very soon-ish. Thanks for sharing...

    In less than two weeks time my new kitchen will be ready, so I'll keep you updated. :)

    ReplyDelete

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