POTATOES GRATIN
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Recipe adapted from Tyler Florence
10 servings
4# BAKING POTATOES, peeled and thinly sliced
4 C HEAVY CREAM
4 CLOVES GARLIC, minced
1 T FRESH THYME LEAVES
6 T FRESH CHIVES, finely chopped
2 C PARMESAN CHEESE, grated
KOSHER SALT & FRESH CRACKED PEPPER, to taste
In a large bowl combine all of the ingredients, tossing to coat. Season with salt and pepper. Place the potato mixture in a large baking dish and flatten with a spatula. You can also serve them in individual cast iron skillets. Bake at 375 for 90 minutes, or until the potatoes are tender and the gratin is bubbly and dark golden brown. Let stand for 10 minutes before serving.
10 servings
4# BAKING POTATOES, peeled and thinly sliced
4 C HEAVY CREAM
4 CLOVES GARLIC, minced
1 T FRESH THYME LEAVES
6 T FRESH CHIVES, finely chopped
2 C PARMESAN CHEESE, grated
KOSHER SALT & FRESH CRACKED PEPPER, to taste
In a large bowl combine all of the ingredients, tossing to coat. Season with salt and pepper. Place the potato mixture in a large baking dish and flatten with a spatula. You can also serve them in individual cast iron skillets. Bake at 375 for 90 minutes, or until the potatoes are tender and the gratin is bubbly and dark golden brown. Let stand for 10 minutes before serving.
