Restaurant Recipes
Bistro Vatel Potato Gratin
Yield: 8 servings
Ingredients
- 1 teaspoon chopped garlic in oil
- 4 baking potatoes (about 2 1/2 to 3 pounds), peeled
- 2 to 3 cups heavy cream
- 2 cups Parmesan cheese, preferably Parmigiano-Reggiano
- Salt, to taste
- Freshly ground pepper, to taste
Instructions
- Heat oven to 375 degrees F.
- Rub oil and garlic around the interior of a 2 to 21/2 quart casserole dish.
- Using a mandolin or food processor, slice the potatoes very, very, thin.
- Pour a thin layer of cream on the bottom of dish, add a layer of potatoes, (overlapping them slightly). Top with a thin layer of Parmesan cheese, cream, salt and pepper. Continue layering until potatoes and cheese are all gone. Be sure to cover the uppermost layer with cream.
- Cover with aluminum foil and bake for 1 to 1 1/2 hours until potatoes are tender. Uncover for the last 15 minutes to brown top.
Notes
The gratin can be made up a day ahead, cooled, covered, then refrigerated. Bring to room temperature before reheating, covered,
in a 350 degrees F oven.
Attribution
Bistro Vatel San Antonio, Texas