Thursday, October 18, 2012

Recipe - Potato Gratin

The original recipe is from the Williams-Sonoma website, my mom made them to go with Christmas dinner last year and they were AMAZING. Over the year I have tweaked the recipe a bit to my own likings and making it a little easier for normal Sunday dinners. Switching out some ingredients from some more likely to have around the house. Here is my take on the recipe!

  • 2 cups light cream(I have used milk as well)
  • 2 eggs
  • 1 1/4 tsp. salt
  • 1/4 tsp. freshly ground pepper
  • 1/2 tsp. nutmeg
  • 6 large russet potatoes, peeled and cut crosswise into 1/16-inch-thick slices 
  • 6 slices of cooked bacon cut into little bits (I have used prosciutto too depends what I have on hand)
  • 3/4 cup grated cheese (whatever is in the fridge from stinky cheese to marble cheese)
  • 1 Tbs. chopped fresh flat-leaf parsley


Preheat an oven to 350°F. Butter a shallow 2-quart ceramic baking dish.

In a large bowl, combine the cream, eggs, salt, pepper and nutmeg and whisk until just blended. Add the potatoes and bacon and toss gently until evenly mixed. Transfer to the prepared baking dish. Using your fingertips, spread the potatoes in an even layer, pressing them lightly so they absorb the liquid. Sprinkle the cheese and then the parsley evenly over the top.

Cover the dish tightly with aluminum foil and bake for 45 minutes. Remove the foil and continue baking until the top is golden, the gratin is bubbling and the potatoes are tender when pierced with a knife, 15 to 20 minutes more. Let stand for 10 minutes before serving.
Serves 8 to 10.
There are always loads of leftovers which is perfect to have with another supper later in the week or to take with lunches to work. I promise you won't regret making this super simple recipe!