Steakhouse Potato Gratin

Steakhouse Potato Gratin 

If you have ever made a potato gratin at home and it tasted good but you ended up with a watery sauce you are going to want to read and discover how you can make the BEST ever gratin at home. I have finally had a light bulb moment, did some research, and made the best gratin I have ever made in my kitchen yesterday and am over the moon excited to share this with you all

Please note the size I used was an 8 x 8 square baking dish and the recipe is enough for four portions, more if you have little ones. I also want you to know that my husband so loved this, that he ate two very large portions. That being said there is not much left! You can double this recipe and make it in a larger baking dish. Mine was about two layers and really just enough (or so I thought) for the two of us!

1. 2 large russet potatoes (1.29#)
2. 1 pint heavy cream
3. 1 1/4 cups shredded cheddar cheese - split
4. salt to taste
5. black pepper to taste
6. cooking spray

Direction:

1. I used the 1/4 inch blade of my food processor to cut the potatoes after I peeled them. If you don't own a food processor, scrub the potatoes clean, peel them and cut them in 1/4" slices.
2. Add the sliced potatoes to the heavy cream along with a good pinch of salt and black pepper. I used probably 1/4 teaspoon kosher salt and 1/4 teaspoon of ground black pepper.
3. Bring the cream up to a simmer over medium heat and just when it has tiny bubbles around the edges turn the heat down and simmer the potatoes for about 15 minutes.
4. Have your casserole dish sprayed with cooking spray (helps with clean up) and a large slotted spoon at the ready.
5. When the potatoes have simmered for the 15 minutes, turn the heat off and using a slotted spoon remove the potatoes to your casserole dish trying not to take too much cream with you. Smooth the potatoes out into a layer. Salt and pepper that layer to taste.
6. Add in a second layer of the potatoes and repeat with salt and pepper.
7. Turn your attention back to the cream. Add in the 3/4 cup of shredded cheese and bring the cream up to a boil over medium high heat and keep stirring the whole time. What you want to do is reduce the cream. Boil for about 5-7 minutes stirring constantly.
8. Pour the cream over the potatoes and add some shredded cheese on top. Cover the dish with foil. Bake in a preheated 350° oven for 40 minutes. Uncover and bake for an additional 20 minutes.

Source : www.pattyandersonsblog.blogspot.com

Share this post