Thursday, January 5, 2012

It's About Thyme for Another Potato Gratin!

I have been preparing gratins quite frequently since my mother gifted me this for Christmas (And to think all this time I was making delicate slices by hand)!


Why do you need this? 4 Reasons: Scalloped Potatoes, Homemade Chips, Beet Carpaccio, Uniform vegetables that cook evenly!!! You know something is really amazing when a mom buys it for herself and her three daughters.

Typically, I prepare a gratin with a combination of whole milk and heavy cream, but today I wanted to make something a little lighter and a little easier on our lactose intolerant digestive systems. I found this without cream potato gratin recipe on High Ground Organics and decided to give it a go. I made a few alterations and this is the recipe I ended up preparing.

A Potato Gratin, Without Cream


- 2 c red onions, chopped (USE AN ONION CHOPPER! Another great invention!)
- 8 medium potatoes, I used russet but prefer Yukon Gold, sliced thinly (with your mandoline slicer!)
- 2 cloves garlic
- dried thyme
- ½ c Chardonnay
- 2 c mushroom broth
- sea salt and freshly ground pepper
- Extra Virgin Olive Oil
- 1 c grated Comté


Preheat the oven to 400°F. Prep a ceramic or glass 7x11 dish by rubbing a garlic clove along the surface. Mince this clove and the other and set aside.

Lightly sauté onions in olive oil over medium-high heat. Add the garlic and thyme and cook for another few minutes. Add the wine and cook until it has evaporated.

Meanwhile, heat broth over stove over medium heat with a lid. When hot, keep lid on, but turn off heat or keep on low until gratin is just about to go into the oven.

Spoon out about a third of the onions on the bottom of the gratin dish. Inside a large bowl, stir remainder of onions, sliced potatoes, thyme, grated cheese, salt and pepper until well mixed. Pour mixture into gratin dish over onions and spread as evenly as possible.

Using a spatula, press down on the potatoes to compress them (reminds me of the days I used to sit on my suitcase so I could zip it close). Pour in the hot broth very slowly to avoid spills or running over the side of the dish. The broth should cover the potatoes about 3/4 of the way up the dish.

Sprinkle a little salt and pepper on top and place uncovered on the middle oven rack for an hour. The top layer will be golden and a little crispy, and the liquid should be absorbed.

Allow gratin to set for a few moments upon removing it from the oven before serving.

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