Last week I found myself faced with an over-abundance of sweet, heavy cream, thanks to a sale at US Foods Outlet Store. (Too much cream is a great problem to have, I might add…) so I decided to make a simple Potato Gratin.
Start with a shallow casserole dish and spray it with cooking spray. Then peel and thinly slice enough potatoes to almost fill the dish. Finely dice a medium onion and some fresh parsley leaves, salt and pepper.
Then layer all the ingredients, adding a rather generous sprinkle of salt and pepper as you build the layers in the dish. Top the bowl with another sprinkle of fresh parsley.
Now comes the crowning glory…Fill the dish almost to the rim with heavy cream. Cover all the potatoes with the cream. Yes…FILL THE DISH.
Place the casserole on a baking sheet (you can line it with tin foil to speed clean up.) The casserole will almost certainly spill over the edge…and that’s OK. Life isn’t perfect. (But this dish comes close!)
Bake at 375 degrees for about 45 min. or an hour. The timing will depend on the depth of your potatoes and the size of your dish. Just bake until a knife inserted in the center of the dish easily slides through the potatoes.
When cooked, remove the dish from the oven and allow to set for at least 10-15 minutes. This will allow the casserole to firm up.
I served this yummy dish with a grilled steak…and the leftovers are awesome!
You can also add minced garlic, Parmesan cheese or diced ham to this dish which would turn it into a main dish. The possibilities are endless…and delicious.
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