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
Butter
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.
As you point out, one would not be dining on this everyday. With that in mind, I think I'll use the heavy cream! It looks and sounds delicious.
ReplyDeleteBest,
Bonnie
I always use creme fraiche here as it is almost impossible to find cream as we know it! This sounds delicious and I really have to use up the rest of last years potatoes. Now it is starting to warm up they will begin to grow!! I also am not crazy about plain potatoes but with a little flavour they are great. Keep well, Diane
ReplyDeleteWhat a lovely dish. I've always taken the word never with a grain of salt :-) An occasional splurge with cream and good cheese will not kill healthy folks. I hope you and the Trout had a wonderful Easter weekend. Blessings...Mary
ReplyDeleteOh my! I forgot that I made this a few years ago (I think I blogged it). Gotta love Tyler Florence. This is insanely good! I don't use heavy cream every day....but sometimes, ya just gotta enjoy. I'm a potato lover, for sure!
ReplyDeleteI have never had an success with scalloped potatoes, so perhaps Pomme Gratin will be what works. We're having company next weekend and I will try - and let you know. I love to cook from a recipe I know has been tried - thus my love for food blogs!
ReplyDeleteCan the French make potatoes or what? Love, love it.
ReplyDeleteI have experienced potato dishes just like this one while traveling in France. You are right, "Knock your socks off"-
Awesome dish.
Velva
We are at the age where we have to watch our carbs as well and seldom have a potato during the week any longer.
ReplyDeleteFor us, this would be a treat and worthy of company. It looks so delicious!
This sounds heavenly Susan! Thanks so much for sharing, I will bookmark this for the next special occasion!
ReplyDeleteThe way you've made these potatoes, they are indeed a great treat. My sister made a scaled-down version of scalloped potatoes for Easter dinnner and, while they were good, I really wanted the real deal. Spuds are a treat around here; I don't want a half-way treat.
ReplyDeleteDelicious, Susan. And oh yes to the gruyere! My mouth is watering. When I have the urge for potatoes, I bake a sweet potato, not often, but once in a while. But your dish is a perfect company or holiday side. Have copied it already!
ReplyDeleteMakes me hungry just looking at your photos! This is my alltime favorite potato dish.
ReplyDeleteWe're always interested in a delicious cheesy potato dish and this one looks like a winner with either of the cheeses.
ReplyDeleteI absolutely love potatoes and this looks SO good. Yes, I would use the heavy cream :)
ReplyDeleteWe watch carbs too and don't eat potatoes very often and like you, they have to be special. This would make a lovely lunch with a salad and a glass of wine.
ReplyDeleteSam
One of my favorite ways to eat potatoes. This recipe is a keeper and I am sure it will show up on my table soon. Thanks Susan.
ReplyDeleteYou are making me feel very hungry! I shall definitely try this. We are suffering from really cold weather over here and it will warm us up - yum!
ReplyDeleteoh, my goodness. this has the "drool factor" working just thinking about them!! we have been avoiding the carbs, too, but this is perfect for those occasional splurges. the kind that is "worth it". ;) thank you!! blessings and hugs ~ tanna
ReplyDeleteHi Susan, I have given an almost identical recipe in one of my past blog posts. Everyone loves that dish! It is definitely for a special occasion. I rub a garlic clove on the clay dish I use and then butter it. I use Gruyere (sometimes I have mixed it with Cheddar but only occasionally; also good). I also use heavy cream and sometimes add a little creme fraiche as well. Enjoy your posts. Janet in Germany
ReplyDeleteJust read your post on potato gratin. Sounds lovely. I make gratin every so often with a special meal, usually with chateaubriand or a loin of pork. It also goes beautifully with lamb. I don't measure my potatoes, just slice them and add them to a casserole rubbed with garlic and buttered. I add until I have enough. I salt and pepper them well and sprinkle chopped or pressed garlic on top. I also don't heat or measure the cream. Just add enough so that you can see it but it isn't covering it. I sometimes add some crème fraiche to the cream. Then I use my hands to mix it all gently. I cover it with lots (lots!) of cheese, usually Gruyere, sometimes Emmental and sometimes a mixture of cheeses, depending on what I have. Into the oven it goes to bake until cooked and golden brown. PS: I usually make it from uncooked potatoes but sometimes I precook them which shortens the baking time.
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