Chris' Recipes

Bon Appetite!

Gruyere Scalloped Potatoes

Written By: Chris - Apr• 18•13

I was having the kids and Bills folks over for dinner recently and was planning to serve a couple of types of burgers.  They all love potatoes, but I hoped to change them up.  I pulled most of the ingredients for this dish from Martha Stewart after much searching on the Internet.  Because I always work with ingredients that I have on hand, I incorporated some additional items and changed things up a bit.  I added some caramelized onions and garlic; removed the heavy cream choosing a “bit healthier” half and half and it didn’t lose all of the richness it would have if just using milk.  Since I forgot to take a photo of the finished product, I borrowed her image off the Internet!

scalloped potatoes finished

Gratins is a widely used culinary technique in food preparation in which an ingredient is topped with a browned crust; in this case its potatoes.  Gratins are known by various names.  In North America, the dish is referred to as scalloped potatoes, potatoes au gratin, or au gratin potatoes.  In French-speaking Canada, the dish is referred to as patates au gratin. Australians and New Zealanders refer to it as scalloped potatoes or potato bake.    Basically you layer thinly sliced potatoes with any number of extras of your choice such as cheese, onions, garlic, parsley, etc.  You then add milk and/or cream, and bake.  The potatoes absorb the liquid as they cook, the cheese melts, the top gets browned.  And it’s YUMMY!

Ingredients:

3 Pounds Potatoes, I had Yukon Gold and Russets
2 Garlic Cloves, pressed
1/2 Onion, medium caramelized with garlic in a bit of oil
2 Tablespoons Oil
1-2 Tablespoons Butter, softened
Salt & Pepper, to taste
Nutmeg, about 1/2 Nut grated
2-3 Tablespoons Dried Thyme
4 Cups Skim Milk
1 Cup Half & Half
5 Oz. Gruyere Cheese, shredded

Preheat oven to 325 degrees.  Wash and peel potatoes.  I used a mandoline to get them sliced very thin.

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Combine sliced potatoes and milk in a large saucepan over high heat and bring to a boil.  Once it has reached the boil, immediately reduce heat to low and cover simmering until potatoes the are just tender, about three to five minutes.  Add the half and half and stir them from time to time.

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Use a large slotted spoon or strainer to gently pull out the potatoes, reserving the thickened starchy milk.  Place a thin layer of the potatoes  arranged on the bottom of a buttered oven safe shallow dish.

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Top with some of the caramelized onions and then add the rest of the potatoes.    If you don’t have two cups of thick, starchy milk left behind in the pan, add enough more so that you have about two cups of liquid.  Stir in Thyme and pour over the potatoes.  Sprinkle cheese over top.

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Bake uncovered until cheese becomes deep golden brown and milk has reduced and thickened.  About and hour and a half.  Remove from oven and allow to set up for a few minutes.  Serve as a side along your favorite entre!

Enjoy!

Cheers!
~Chris

 

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