POTATO GRATIN "BOOME-STYLE"

Potato Gratin

Provided by Danny Boome

Time 45m

Yield 4 servings

Number Of Ingredients 5

1 pound baby new potatoes
2 cups grated Gruyere cheese
1 cup heavy cream
1 tablespoon unsalted butter
1 teaspoon freshly ground black pepper

Steps:

Preheat oven to 375 degrees F.
Place the baby new potatoes with skins on into a large saucepan of cold, salted water, place the saucepan onto a medium heat and bring the potatoes to boil. Boil the potatoes for about 15 minutes, until a knife can easily be inserted, but potatoes are not falling apart.
Drain potatoes and place them back into the pan. Using a fork roughly mash up leaving nice big potato chunks. Mix in the grated cheese, heavy cream, butter and black pepper. Take a foil lined baking sheet and place 4 rings (2-inches wide) on top. Fill each ring with potato mixture and place in oven for 20 minutes until the top is nice and golden brown.
Using a wide spatula, transfer the ring of potatoes to each plate. Holding the edge of the hot ring with a kitchen towel, cut around the potatoes to loosen them. Remove the ring and serve hot.