POTATO GRATIN
Provided by Molly O'Neill
Categories side dish
Time 1h30m
Yield Four servings
Number Of Ingredients 7
Steps:
- Pour half of the heavy cream and half of the milk into a shallow skillet. Stir in the garlic, 1/2 teaspoon salt, 1/4 teaspoon freshly ground black pepper and the bay leaf. Slice the potatoes into disks about 1/8 inch thick and place in the pan. Barely cover the potatoes with the remaining cream and milk.
- Place the potatoes over medium-low heat and simmer for 1 hour. To avoid curdling, do not let the mixture boil, and do not allow the potatoes to stick to the bottom of the pan -- they will scorch. The potatoes can be prepared ahead of time to this point and kept at room temperature.
- Thirty minutes before serving, preheat the oven to 425 degrees. Transfer the potato mixture into a shallow baking pan and shake to distribute evenly. Sprinkle the cheese evenly over the potatoes, place in the oven and bake for 20 minutes. Serve with a veal chop, a steak or any other roasted meat.
Nutrition Facts : @context http, Calories 705, UnsaturatedFat 17 grams, Carbohydrate 48 grams, Fat 54 grams, Fiber 5 grams, Protein 11 grams, SaturatedFat 33 grams, Sodium 1003 milligrams, Sugar 9 grams
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