Fondue Potato Gratin
As the leaves begin to fall and the Oregon rain begins again, I want to use
my oven. Eat savory foods.
This recipe was included in the October RV Goddess Newsletter (sign
up - it's free) and has been a staple around The Manor for years.
This is my go-to side dish for dinner parties. A cheesy
potato gratin - flavored like a pot of bubbling fondue - is always welcomed
and the baking dish is always empty after the party. But the beauty of this
recipe is (because the potatoes are par-boiled, they will not discolor) the
gratin can be prepared early in the day. If you want a little less garlic,
simply rub a sliced clove around the bottom and sides of the baking dish
instead of adding the minced cloves to the gratin. Naturally gluten-free.
This recipe easily halves for those cozy nights (for two) in the RV.
4 large yellow potatoes (about 1.25 pounds)
olive oil or butter for greasing the baking dish
4 ounces Gruyere cheese, grated (about 2 cups)
1 clove garlic, finely minced (optional)
pinch of grated nutmeg
black pepper, to taste
1 cup half & half
2 teaspoons fresh thyme leaves, optional
Bring a large pot of lightly salted water to a boil. Meanwhile, slice the
potatoes (do not peel, unless you insist) into 1/4" rounds. Carefully drop
the potato slices into the boiling water. When the water returns to a boil,
reduce the heat and let the potatoes simmer, uncovered, for five or six
minutes, until just fork tender. Drain slightly, then place the entire pot
in the sink and run cold water over until cool enough to handle. Drain
Oil a 10-to-11 inch quiche pan (alternatively, use a pie pan or an 8x8-inch
baking dish - do not use a pan with a removable bottom!). Layer half of the
cooked sliced potatoes evenly on the bottom of the pan. Sprinkle half the
grated Gruyere cheese over, sprinkle the garlic over all, then add a pinch
of grated nutmeg, black pepper to taste and a little fresh thyme, if
desired. Place the remaining potatoes evenly over the first layer, pour the
half & half over all. Top with a layer of the remaining grated Gruyere.
At this point, the gratin can be baked or covered in plastic and
refrigerated for several hours before baking. Bake at 375, uncovered, for
35-40 minutes, until top is brown and bubbly. Garnish with a few extra herbs
if desired. Let rest five minutes, serve. Serves 4-6 as a side dish.
Until my next update, I remain, your bubbly correspondent.
Sign Up is NOT required! Anyone may comment. Sign
up only if you would like to add an avatar, or if you wish to be emailed when someone responds to your comment.
(Sign-up will take you to my safe and secure comment server, Pnyxe.)