This is Potato Gratin from Dorie Greenspan's Around My French Table.
I made 1/2 recipe and ended up baking it in a small pyrex container. Making this made me realize that I need to get a pretty little baking container. Or it's just what I'm telling myself so I have an excuse to go shopping LOL.
Anyway, I digress...
This is so easy to put together, especially since I am only using 2 potatoes. First, chop some garlic then combined with cream and bring to a simmer over low heat. I added more garlic than the recipe called for as I thought it would make it more tasty.
Btw, it takes FOREVER to bring a cream to a simmer over low heat. I ended up cheating and played with the temperature a bit. First I do medium high, then medium, then low.
Next, peel the potatoes, then slice it pretty thin, about 1/8 inch. Then arrange the potatoes in the baking container, add salt and pepper, poured garlic cream, add some thyme, and finally my favorite step is to top it with a lot of shredded gruyere.
The gratin baked in about 1/2 an hour. When it's done, I turned the broiler on high for 5 minutes to get the top of it nicely browned.
Tasting impressions:
This is really really good. And super easy to make too. I made this with Roast Chicken for Les Paresseux (post coming next week) and they are perfect for each other. Totally meant to be!
