 |
| Photo by Janelle Rigler |
Love these potatoes! This recipe was featured in the Capital Cooking Cookbook. These are lovely on Easter.
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. You can make this on lower temperatures as well.
This wine is exceptional. It has a beautiful taste on its own, but also cuts through the creaminess of the potatoes.
The 2015 Gustave Lorentz Riesling Reserve has a pale yellow color, with an expressive and refined nose filled with citrus and white flower aromas. It has a lively attack, refreshing acidity, great structure and a clean, dry finish. A classic Alsace Riesling.
2 comments:
Love this!! So making this ASAP.
One of my favorites that I learned in culinary school
Post a Comment