Creamy Potato Gratin With Attitude |
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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 12 |
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Great side dish for most beef, chicken and pork dinners. Ingredients:
4 1/2 pounds all-purpose potatoes |
2 cups whole milk |
2 cups heavy cream |
1 onion, julianned |
2 cloves garlic, minced |
1-2 jalapenos minced |
1 tablespoon salt |
olive oil for saute |
approximately 1/4 cup unsalted butter |
1 cup parmasian cheese |
1/2 cup fontina cheese |
1/2 cup of smoked gouda cheese |
Directions:
1. Preheat the oven to 500 degrees F.
2. Peel the potatoes and cut them into slices, neither especially thin nor especially thick (approximately 1/2-inch) and put them into a large saucepan with the milk, cream, and salt. Bring to the boil and cook at a robust simmer or gentle boil (however you like to think of it) until verging on tender, but not dissolving into mush.
3. Saute the onions galrlic and jalapenos in olive oil until translucent then add to the potato mixture.
4. The pan might be hell to clean afterward, but any excuse for long, lazy soaking rather than brisk pre-or postprandial scrubbing always appeals to me. And, for what it's worth, I find that when pans are really, dauntingly, stuck with cooked-on gunge, it's more effective to soak them in hot water and detergent
5. Use some of the butter to grease a large roasting pan (15 by 12-inches) and then pour the almost sludgy milk and potato mixture into it. Add Gouda, Fontina, and parmasian cheese by spreading evenly over potatos then gently folding into the mix Dot with remaining butter and cook in the oven for 15 - 20 minutes or until the potato is bubbly and browned on top. Remove, let stand for 10 to 20 minutes and then serve.
6. This is not the most labor saving way of cooking potatoes, to be sure, but one of the most seductive. And it reheats well as an accompaniment to cold roast pork, or indeed anything in the days that follow.
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