10848 Potato Gratin with Chèvre 1 hr 35 mins 20 mins 6 servings Mon Oct 15 02:03:00 -0700 2007 Mon Oct 15 08:02:09 -0700 2007 CHOW http://www.chow.com/recipes/10848 Mon, 15 Oct 2007 15:02:09 GMT A satisfying side dish A satisfying side dish that pairs well with almost any roasted meat. A good potato gratin is all about balance. You want the potatoes cooked, but not too cooked, and the dish slightly saucy—not soupy or dry. The most important part of the preparation, however, is the crusty, nicely browned top, which is what makes it a gratin.

]]>
  • Heat oven to 350°F and butter an 8-by-8-inch baking dish. Position rack in the top third of the oven.
  • Put potatoes, cream, milk, salt, pepper, and nutmeg in a large pot. Bring to a simmer over medium heat, cover pan, and cook the potatoes until they are slightly tender but still firm, about 20 minutes.
  • Strain the potatoes, reserving the milk mixture separately, and set them aside to cool slightly, about 10 minutes.
  • Place approximately 1/3 of the potatoes in the buttered baking dish to create a level layer. Sprinkle 1/3 of the crumbled chèvre (about 2 ounces) on top. Repeat this step two more times, so that you have three layers of potato and three layers of cheese, ending with the cheese.
  • Taste the reserved cream mixture and adjust seasoning as necessary. Slowly pour 3 cups of the cream mixture over the potatoes, rotating the dish so that the cream can trickle down to the lower layers. Dot the top with 1 tablespoon unsalted butter.
  • Place in heated oven, and bake until potatoes are tender when pierced with the tip of a knife and top is golden brown and bubbly, about 45 to 50 minutes. Remove from oven and let sit for about 10 minutes before serving.
    • ]]>     http://www.chow.com Kate Ramos 51 Side Dish 69 3 pounds (about 5 medium) russet potatoes, peeled and cut into 1/4-inch-thick slices

    ]]>     1 1/2 cups heavy cream

    ]]>     2 1/2 cups whole milk

    ]]>     301 1 tablespoon kosher salt

    ]]>     305 1 teaspoon freshly ground black pepper

    ]]>     308 1/2 teaspoon freshly grated nutmeg

    ]]>     1 tablespoon unsalted butter, plus more for buttering pan

    ]]>     6 ounces chèvre (fresh goat cheese), crumbled

    ]]>     234 on the side 435 vegetarian 1021 comfort 752 euro 4102 frenchy 745 ethnic 744 indulgent 686 creamy 500 rich 257 potatoes 364 goat cheese 4103 chèvre 4103 chèvre 384 easy 156 bake 1107 oven 5931 kate ramos 252 french 1619 omnivore 418 dairy 256 cheese