An in­dul­gent way to en­joy pota­toes

The Hamilton Spectator - - FOOD - KATIE WORK­MAN

I have a recipe for a potato gratin in my last cook­book, “Dinner Solved!,” that I firmly stand by.

Here is an­other that I firmly stand by. I plan to come up with more such recipes be­cause I am com­mit­ted to re­mind­ing all of us why gratins are one of the best things that could ever hap­pen to a potato.

This is a rich gratin, made with all cream, no milk or even half and half. I’m not apol­o­giz­ing, just ex­plain­ing. In gen­eral, I like my in­dul­gent dishes flat-out in­dul­gent, and my health­ier food in the form of broiled fish, or sal­ads. And I don’t have a prob­lem with the two shar­ing a plate. This gratin, for in­stance, would be lovely next to a piece of roasted salmon with a pep­pery green salad along­side them.

If you have a man­dolin and the in­cli­na­tion to use it, please do, and you will get lovely, pa­per-thin slices for a sul­try and el­e­gantly strat­i­fied gratin. If not, use the slic­ing blade in your food pro­ces­sor or a sharp knife; the slices will likely not be as thin, but that’s A-OK.

Thyme and Yukon Gold Potato Gratin MAKES 10 TO 12 SERV­INGS

2½ cups heavy whip­ping cream 2 ta­ble­spoons un­salted but­ter 1 tea­spoon minced gar­lic 3 pounds medium Yukon Gold pota­toes 1½ cups shred­ded Gruyère cheese 2 tbsp minced fresh thyme 1 tsp coarse or kosher salt ½ tsp freshly ground black pep­per

Start to fin­ish: 1 hour and 30 min­utes

Pre­heat the oven to 400 F. But­ter a 9-by-13-inch bak­ing dish.

Com­bine the cream, but­ter and gar­lic in a medium saucepan and bring to barely a sim­mer over medium high heat. Re­move from the heat.

While the mix­ture is heat­ing, peel pota­toes and slice them very thinly.

Com­bine cheese, thyme, salt and pep­per in a small bowl. Spread out half of the pota­toes in the pre­pared bak­ing dish. Sprin­kle with half of the cheese mix­ture. Re­peat with re­main­ing pota­toes and re­main­ing cheese mix­ture. Pour the cream mix­ture over the pota­toes and press down on the pota­toes to make sure they are mostly sub­merged in the liq­uid.

Bake on a lower rack in the oven for about 60 to 65 min­utes, un­til the top is golden brown, and the pota­toes have ab­sorbed most of the cream and are very ten­der; a knife should slide in eas­ily.

Let stand for 10 to 15 min­utes be­fore serv­ing.

Per serv­ing: 486 calo­ries (349 from fat); 39 grams fat (18 g sat­u­rated; 1 g trans fats); 88 mil­ligrams choles­terol; 932 mg sodium; 28 g car­bo­hy­drate; 6 g fi­bre; 1 g sugar; 7 g pro­tein.

LAURA AGRA, THE AS­SO­CI­ATED PRESS

This gratin would be lovely next to a piece of roasted salmon with a pep­pery green salad along­side them.

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