Linderhof


Gardening, Cooking and Decorating on the Prairie of Kansas


Welcome to Linderhof, our 1920's home on the prairie, where there's usually something in the oven, flowers in the garden for tabletops and herbs in the garden for cooking. Where, when company comes, the teapot is always on and there are cookies and cakes to share in the larder.

Saturday, December 6, 2008

Gratin of Potatoes

A favorite with husband Jim is gratin of potatoes. Not a recipe exactly but more of a technique. For those familiar with potatoes au gratin or scalloped potatoes, this casserole is a close cousin. It's great with grilled meats or a baked ham.
We, on the prairie, especially like the dish with a grilled steak. Especially a thick steak from the little meat market in the town 30 miles south of us. Grilled to perfect medium rareness. The creamy texture of the potato dish is the perfect compliment to the steak.

It's an easy dish to do whether in individual gratin dishes as I often do or in a bigger casserole dish. the only difference is cooking time. The little dishes cook faster than one bigger one.

Gratin of Potatoes

Preheat oven to 400. Peel (but I don't if I use Yukon gold) potatoes and slice thinly. Mince one clove of garlic per small gratin dish. (If using a big dish, about one minced clove per two potatoes). Put slices of potatoes in individual dishes, sprinkle with minced garlic. Pour heavy cream over top until potatoes are covered. (If using one big casserole, sprinkle garlic over each layer of potato and fill casserole dish with heavy cream). Bake (for a big dish) about 45 to 50 minutes. For a small dish about 30 minutes. Or until potatoes are fork tender.

2 comments:

Mary said...

Martha, your photos have made me hungry. Do you think the gratin would work with half and half or do you need heavy cream to make it work?

Martha said...

Yes, it would work with half and half -- just not be as luxurious!