Perfect Pair: Potato Gratin and Chardonnay

Love these potatoes! I know a lot of people like mashed for Thanksgiving, but these are better.  This recipe was featured in the Capital Cooking Cookbook.  

The Recipe:  Potato Gratin

Butter

6 Garlic cloves

Leeks

Cream

Potatoes, peeled

Nutmeg

Parmesan Cheese

Salt and pepper

Preheat the oven to 375 degrees. Sweat the leeks in clarified butter until soft. Smear butter on the bottom of an oval gratin dish. Mince 6 cloves of garlic and spread them on the bottom of the dish as well. The potatoes must be sliced very thin. Have everything ready to go before slicing them. Put the heavy cream and nutmeg in a bowl. Season with salt and finely ground pepper. The seasoning is what makes the dish good. Make sure to taste it before adding it to the potatoes. 

Slice the potatoes with a food processor and place in a large bowl. Add the leeks and grated Parmesan cheese. You must have butter, garlic and cheese to make a good gratin! Spread the potato mixture into the bottom of the dish. Add the cream mixture on top. Make sure to get in between the potatoes. They must be completely covered in cream. Sprinkle more Parmesan cheese on top. Clean the edges of the dish. Put a larger tray underneath the dish in case the cream bubbles over. Bake for about an hour until the knife slides through easily. 

*If the top starts to get brown, lower the temperature in the oven and cook longer.

The Pairing:

2018 Oceano Chardonnay - Happy vines lead to superior wines. The cool  climate and longer growing season allows the Chardonnay grapes to achieve  peak ripeness, resulting in a wine that is balanced, layered, and has a distinct  citrus zest. Pack a bottle for your next coastal trip and taste the difference!    600 cases produced. 

The Chardonnay is a perfect pairing choice for the entire Thanksgiving meal. It works exceptionally well to cut through the heaviness of the cream in this dish.