The Best Ever Potato Gratin
Description
Love Potato Au Gratin, but don't want to spend hours in the kitchen or make it from that box from the supermarket? Make this side dish that originated in France in your own kitchen in under 30 minutes with just as much creamy, cheesy goodness as the orig
Ingredients
1 lb. new baby potatoes, washed, with skins
1 c. Parmesan cheese, grated
2 c. Gruyère cheese, grated
1 c. heavy cream
1 T. unsalted butter
black pepper, freshly ground, to taste
Kosher salt, to taste
Directions
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Preheat oven to 450 F.
Place potatoes in a large oven-safe saucepan of cold, salted water. Heat the saucepan over medium heat, bring the potatoes to a boil. Boil for 15 minutes, or until a fork can easily be inserted into the potatoes without falling apart.
Drain potatoes, place them back into the pan, then add butter, salt and pepper. Roughly mash up potatoes, leaving nice big chunks. Mix in Parmesan, Gruyère and heavy cream. Add salt and pepper to taste.
Place saucepan in the oven for 10 to 15 minutes, or until the potatoes are cooked to your preferred doneness.
Note: To prepare individual servings, take a foil-lined baking sheet and place 4 rings (2-inches wide) on top. Fill each ring with potato mixture and place in oven for 20-minutes, or until the top is golden brown. Using a wide spatula, transfer the ring of potatoes to each plate. Holding the edge of the hot ring with a kitchen towel, cut around the potatoes to loosen. Remove the ring and serve hot.
Serves 6