Potatoes gratin is one of those dishes that is always a showstopper. I’ve made it dozens of times and every time, my guests are always impressed. They seem to think its complicated, but it’s crazy how simple this dish is. There are literally 5 ingredients that make up this dish. If you’re afraid of cooking, this is a great recipe to test out. This year for Christmas dinner, I wanted to give my recipe a new twist. If you follow my blog, you know that I love English Cotswold cheese. I thought the sharp taste of this cheese would make a great gratin.
This recipe serves 4 people as a side dish.
Preheat the oven to 350 degrees. Grate the cheese and set aside. For 1 cup of grated cheese, you’ll need a piece about a 1/4 pound.
Peel and slice the potatoes into very thin slices. I use a mandolin so my potato slices come out perfectly even. If you’re using a mandolin, just be very careful since the blade is super sharp.
Take the garlic clove and rub a shallow gratin dish thoroughly on the inside. Layer half the potatoes in the dish. Sprinkle with salt and then add half the cheese and half the cream. Add another layer of potatoes, sprinkle with salt and then add the rest of the cheese and cream. I used a deeper pan for this dinner, so I ended up making 4 layers of the potatoes.
You can prep this dish ahead of time and keep in the refrigerator until you’re ready to cook. Bake the dish uncovered in a pre-heated 350 degree oven for 50-60 minutes. The potatoes are done when they are crisp and golden on top. Take out of the oven and let it rest before serving because it will be piping hot.
This is also a really easy dish if you feel like doing a little experimenting. You can use whatever cheese you like best, the traditional gratin uses Gruyère. I like very sharp cheeses, so may try Asiago or Blue Cheese or a combination in my next gratin. And if you want to be truly decadent, add some crisp bacon or pancetta pieces. After all, bacon makes everything taste better!
saucysmile 
i might have to try this out