POTATO AU GRATIN

POTATO AU GRATIN

Made simple. Yet satisfying.

INGREDIENTS

2.5 Cups Heavy Cream

1.5 LBS Russet Potato, Peeled, Thinly Sliced Into Rounds

6 Pieces of Bacon, Cooked, Fine Dice

1 Cup Parmesan, Shredded

1.5 Cups Gruyere, Shredded

3-4 Garlic Cloves, Thinly Sliced

Thyme & Butcher's Twine

1 Tbsp Butter

Salt & Pepper TT

INSTRUCTIONS

Preheat oven to 400 F / 205 C.

PREP INGREDIENTS:

Peel russet potatoes and place them in a water bath. (This is to prevent them from oxidizing) Thinly slice each potato into 1/4" rounds then return them to the water bath while you prep the other ingredients.

Saute garlic in 1 tbsp of butter until garlic is fragrant, about 1 minute over medium-low heat. Pour 2.5 cups of heavy cream into the pan. Season with salt and pepper. Set aside.

Wrap 5-6 thyme sprigs in butcher's twine.

Bake bacon until crispy - about 15-18 minutes at 400 F / 205 C. Drain excess grease from crispy bacon on paper towels. Blitz in a food processor until chopped fine. Or, alternately, chop fine, duh.

ASSEMBLE:

Lightly oil an oven-proof dish with neutral oil.

Shingle thinly sliced potatoes in an even layer on the bottom of your dish. Season with salt and pepper. Sprinkle finely chopped bacon all over potatoes. Repeat until you run out of potatoes.

Pour heavy cream mixture over potatoes. The liquid should cover 3/4 of your dish.

Place thyme on top of the potato mixture.

Heat potato gratin over medium - medium-low heat, slowly bringing the heavy cream mixture up to a boil. Once it reaches a boil, pop the dish into the oven for 12 minutes.

Remove the pan from the oven and check potatoes for doneness. Ideally, your pan is bubbling and your potatoes are almost fork tender.

Top with parmesan cheese then gruyere.

Turn your oven on Broil and cook gratin until cheese begins to brown. Every oven is different so just keep an eye on it. Mine browned in about 6 minutes.

Remove from oven. Garnish with chives or green of your choosing.

GRUB. HER. UP!!!