Potatoes Gratin

Potatoes Gratin

Sometimes I am in the mood for a hearty potato dish.  My Potatoes Gratin can either be eaten as a main course or side dish.  It’s easy to make because the heaviest work is in peeling the potatoes. 


6 Peeled Yukon Gold Potatoes

3 Tablespoons Unsalted Butter

2 Cups Heavy Cream

1/2 Teaspoon Kosher Salt

1/2 Cup Finely Chopped Fresh Parsley

1/4 Teaspoon Ground Cayenne Pepper

1/2 Cup Grated Manchego Cheese

1/4 Cup Panko Bread Crumbs

Preheat your oven to 400º F.  In a medium size pot bring water to a boil.  Drop the peeled potatoes into the boiling water and let boil for 5 minutes.  Remove from the water and set aside.  Dump the water out of the pot and add the cream, kosher salt and chopped parsley.  Cook for 10 minutes over a low heat.  Coat a 2 quart baking dish with 1 tablespoon of the butter.  Place the parboiled potatoes into the baking dish.  Season with the cayenne pepper.  Pour the simmered cream and parsley mixture over the potatoes.  Dot the potatoes with the remaining 2 tablespoons butter.  Distribute the grated cheese over the top of the potatoes and finish topping with the bread crumbs.  Cover with foil and bake for 40 minutes.  Remove the foil and bake for another 20 minutes.  The potatoes dish should be golden and bubbly.  Remove from the oven and serve warm.  Serves 6


    Victoria has been cooking and writing recipes since she was a a young girl. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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