Trying out a new recipe, and something I’ve never made before, a gratin. This recipe seems simple enough and I’ve got a 3 pound bag of Russet potatoes, so here we go!
What you’ll need:
3lbs. of whole white potatoes, thinly sliced
1 large white onion, thinly sliced
4 – 5tbsp. olive oil
Fresh Cracked Black Pepper
3 – 4tbsp. butter (or your favorite herb butter)
1 small bundle of fresh Thyme, finely chopped
1/2c. Heavy Cream
1/4c. Chicken Broth
1 tbsp Panko Style Bread Crumbs
Large Baking Dish or Cast Iron Skillet
Preheat the oven to 350°F.
Butter the cast iron skillet with 1 tablespoon of the butter. Arrange one third of the potatoes evenly in the pan. Season with salt and pepper and sprinkle a bit of the fresh thyme, drizzle about a tablespoon of oil. Layer a third of the onions, dot butter evenly across layer, and repeat layering until ending with the last of the onions.
In a small bowl combine the heavy cream and broth. Drizzle the cream and broth mixture evenly around the entire skillet. Sprinkle remaining salt and pepper over the gratin. Bake for 45 – 60 minutes or until golden brown. Meanwhile melt remaining butter and chopped thyme in a small microwave safe bowl, 5-7 seconds or until just melting. Add bread crumbs and mix well.
Remove skillet from the oven. Dollop melted better, thyme and bread crumbs on top and return the skillet to the oven for 3 – 5 minutes, until bread crumbs are crispy.
Allow to cool for at least 10 minutes, Slice into wedges and serve. This is wonderful on its own or as a side dish to roast chicken, pork or with grilled fish. All of which are on my to do list! Hope that you’ll try this twist on a traditional Potato Gratin.