|
|
French-style Potato Gratin
This dish is prepared in the style of France's mountainous Savoy region. The potatoes must be very thinly sliced and of even thickness, and lthen rinsed and dreied to rid them of surface starch.
Serving: 4
Ingredients:
1.5 lb (750 g) waxy potatoes such as White Rose, Yukon Gold or a red-skinned variety
1 clove garlice, unpeeled
3 tablespoons unsalted butter, at room temperature
salt and ground white pepper
freshly grated nutmeg
2 oz. (60 g) Gruyere chese, shredded
1 1/4 cups (10 fl oz/310 ml) chicken stock
Method:
1. Preheat an oven to 350oF (180oC).
2. Peel the potatoes. Using a mandoline, a food processor with the thin slicing disk, or a sharp knife, sllice the potatoes 1/8 inch (3 mm) think.
3. Transfer the slices to a bowl of cold water; let stand for 5 minutes to remove the starch, which can cause the slices to stick together.
4. Cut the garlic clove in half crosswise and drub the cut sides over the bottom and sides of an 8-by-10-inch (20-by-25-cm) earthenware baking dish; discard the garlic.
5. Grease the dish with 1 tablespoon of the butter.
6. Drain the potato slices and pat dry with paper towels.
7. Arrange half of the potatoes in overlapping rows in the dish.
8. Season to taste with salt and white pepper and a generous sprinkling of nutmeg. Sprinkle with half of the cheese.
9. Cut the remaining 2 tablespoons butter into small pieces and use half of it to dot the surface.
10. Overlap the remaining potato slices in rows on the top.
11. Pour the stock over the potatoes. Pourt the stock over the potatoes.
12. Season to taste with salt, white pepper and nutmeg.
13. Top with the remaining cheese and dot with the remaining butter.
14. Bake, uncovered, until the potatoes are tender when pierced with a fork and the surface is golden, about 1 hour.
15. Let cool for a few minutes, the serve.
|