Potato Gratin
Ingredients
3 cups of heavy cream1 cup of parmesan or parmigiano reggiano, finely grated
1 cup of Gruyère, finely grated
4 cloves of garlic, finely minced
2 teaspoons of salt
1/2 teaspoon of black pepper
3 pounds of potatoes, peeled and very thinly sliced
2 tablespoons of butter, room temperature
You will also need a SIGNATUREseries Cast Iron Skillet.
Instructions
- Preheat your oven to 400 degrees.
- Add 3 cups of heavy cream, 3/4 cup of finely grated parmesan or
parmigiano reggiano, 3/4 cup of finely grated Gruyère, 4 cloves of finely
minced garlic, 2 teaspoons of salt and 1/2 teaspoon of black pepper in a
large bowl and mix until combined. - Add the thinly sliced potatoes and toss until all of the slices are
completely cooked. - Prepare a 10” cast iron skillet by greasing the interior surface with 2
tablespoons of butter. - Arrange the potatoes in rows, packing them in tightly and uniformly.
- Cover the baking dish tightly with foil.
- Bake on the center rack of a 400 degree oven for 45 minutes.
- Transfer the baking dish onto a heat proof surface (such as a wooden
cutting board) *Note: leave the oven door shut and oven set at 400
degrees. - Remove the foil and sprinkle the remaining grated cheese over the
potatoes. - Return the baking dish to the oven and bake at 400 degrees for an
additional 25 minutes or until the potatoes are very tender. - Once the potatoes are soft and the cheese is melted and beginning to
brown, transfer the baking dish onto a cooling rack. - Allow the gratin to cool for about 10 minutes before serving.
- Garnish with additional shredded parmesan and finely chopped parsley.
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