Potato Gratin

Potato Gratin

Ingredients
3 cups of heavy cream
1 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
  1. Preheat your oven to 400 degrees.
  2. 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.
  3. Add the thinly sliced potatoes and toss until all of the slices are
    completely cooked.
  4. Prepare a 10” cast iron skillet by greasing the interior surface with 2
    tablespoons of butter.
  5. Arrange the potatoes in rows, packing them in tightly and uniformly.
  6. Cover the baking dish tightly with foil.
  7. Bake on the center rack of a 400 degree oven for 45 minutes.
  8. 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.
  9. Remove the foil and sprinkle the remaining grated cheese over the
    potatoes.
  10. Return the baking dish to the oven and bake at 400 degrees for an
    additional 25 minutes or until the potatoes are very tender.
  11. Once the potatoes are soft and the cheese is melted and beginning to
    brown, transfer the baking dish onto a cooling rack.
  12. Allow the gratin to cool for about 10 minutes before serving.
  13. Garnish with additional shredded parmesan and finely chopped parsley.
This dish was crafted by Fallon Blackburn. For more of her recipes, check out her Instagram profile @espressoandlime.

 

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