Surprisingly, I have not shared one of my favorite potato recipes on my blog. Always watching the carbs, we do not eat potatoes very often. But when we do, it has to be something other than a plain old baked potato. I am going to make it a really good, worthwhile potato.
Traveling in France, as we love to do, we have often run into a Pomme Gratin that has knocked our socks off. Love, love, love the flavors of really good cheese, cream and potatoes together. It is not the scalloped potatoes you grew up with as a child in the 50's. There was definitely an American twist to that with cheddar and flour for thickening. No, no, not necessary.
In 2003, we found a recipe we have followed since then. It was on the Food Network and the recipe was courtesy Tyler Florence. Right there you know we are in the right ballpark.
This recipe goes together simply, can be prepared ahead of the main course of your meal, and no one will turn up their noses. I now see that Dorie Greenspan has an almost identical recipe in her cookbook "Around my French Table."
Pomme Gratin or Potato Gratin
recipe courtesy of Tyler Florence
1 1/2 cups heavy cream (Okay, use your own judgement. You can use half n' half if you wish, but come on, do you really want to do that?)
1 sprig fresh thyme
2 garlic cloves, chopped
1/2 teaspoon ground nutmeg
2 russet potatoes, peeled and sliced thin (I used my favorite Yukon Gold potatoes and sent them through my food processor. I used about 1 1/4 pounds of potatoes.)
Salt and freshly ground black pepper
1/2 cup grated Parmesan (Oh no...not I. I used 1/2 cup of grated Gruyere)
Preheat oven to 375 degrees. In a saucepan, heat up the cream with a sprig of thyme, chopped garlic and nutmeg.
While cream is heating up, butter a casserole dish. Place a layer of potato in an overlapping pattern and season with salt and pepper. Remove the cream from the heat, pour a little over the potatoes. Top with some grated cheese. Make 2 more layers. Bake, uncovered for 45 minutes.
This potato dish will brown beautifully without broiling the top. I do love Parmesan and we always have a large wedge in the refrigerator for grating onto salads, slicing for a side to a glass of red wine, but the Gruyere is just so much better in this dish.
These potatoes go great with ham, roast beef or with lamb chops as I prepared them. The recipe says it is for 4-6 people. Sorry, I cannot claim that, because we do love them that much.
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