Potato Gratin Recipe
- cook TIME 55 mins
- prep TIME 5 mins
- total TIME 1 hr
Ingredients (10)
- 16 oz potatoes peeled
- 0.75 oz cheddar shredded
- 1 tbsp garlic minced
- 2 tbsp parsley minced
- 1 tsp fresh thyme
- 1 cup whole milk
- 2 tbsp heavy cream
- 1/2 tbsp all-purpose flour
- 1/4 tsp ground black pepper
- 1/4 tsp salt
INSTRUCTIONS
Prep:
Peel 16 oz potatoes.
Shred 0.75 oz cheddar.
Peel and mince the garlic: Cut to remove the root part of each garlic clove and mash them down with a knife to remove the peel with ease. Mince the peeled cloves. Measure out 1 tbsp.
Chop 2 tbsp parsley.
Preheat the oven to 375°F.
Cook:
Shave the potatoes: Adjust the mandoline to the thinnest setting, and carefully shave 16 oz potatoes. Soak the slices in a bowl of cold water to prevent browning, and let them sit while you prepare the cream sauce.
Mix the sauce ingredients: In a mixing bowl, whisk together 1 cup milk, 2 tbsp heavy cream, 1/2 tbsp all-purpose flour, 1 tbsp minced garlic, 1 tsp thyme, 1/4 tsp salt, and 1/4 tsp pepper.
Put the potatoes into ramekins: Drain the potato slices and divide them evenly among 4 ramekins. Pour the sauce in equal amounts into each ramekin, and cover each with foil.
Bake for 50 minutes.
Add the cheese: Remove the foil and sprinkle 0.75 oz cheddar over the top of the ramekins. Bake for an additional 5 minutes.
Garnish with 2 tbsp parsley. Serve.
