Skip to content

Potato Gratinee

August 30, 2009

late august09 049Who doesn’t love a potato dish? This recipe is a classic, and everyone likes it. It’s also very simple if you have potatoes on hand and some heavy cream in the refrigerator.

In the past, if a recipe called for heavy cream, I would often buy the cream for the main purpose being for that single recipe. Then, the cream would go rancid because I couldn’t think of anything else to do with it! There’s nothing I dislike more than having to toss expensive heavy cream because it spoiled. So if you have heavy cream left over from making your ice cream this season, use it here!

  • 1lb potatoes, sliced with a mandolin in 1/10” slices
  • 2C Milk
  • Handful fresh chives, chopped
  • 1/2 C heavy cream 1 garlic clove, peeled and halved lengthwise

Rub the garlic all over your casserole dish. Spray pam in the dish, and preheat the oven to 425F. While the oven preheats, bring the potatoes to a simmer in the milk over medium heat. Cook for about 15 minutes in entirety, turning and moving the potatoes about often. Stirring the potatoes is often results in spilt milk. Don’t worry though, its okay and the dish will be fine. Once 15 minutes has passed, pour half the potatoes & milk into a greased baking dish. Pour in half the cream, salt and pepper the potatoes and add half your chopped chives. Add the remaining potatoes and milk, topping again with cream and chives, salt and pepper. Stick the dish into the oven for a half hour. Once it’s bubbly and browned on the top, take it out and enjoy!

No comments yet

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: