Hello! It’s been a long time since we posted to the blog, but we thought we’d get back into the groove after making a tasty dish this weekend. And we even used a sophisticated kitchen tool: a mandolin.
The potato gratin creation was easy, fast, surprisingly light and very, very tasty. It was one of the least healthy dishes we’ve eaten is a while, but it sure was yummy. The taters were soft and the cheese was melty and smooth. I considered the dish my entree, but my omnivore paired it with a grilled salmon fillet.
We both had steamed brussel sprouts and a fresh, green salad of romaine lettuce, cherry tomatoes and shredded carrots. We topped the salad with a homemade mustard vinaigrette dressing, which is supposedly Martha Stewart’s favorite. The mandolin was a breeze. I just set the slicer to one-eighth of an inch, the width called for in the recipe, and slid the potatoes one at time across the blade to effortlessly cut airy, thin rounds.
We fretted over which pan to use and even went to Bed Bath and Beyond in search of a gratin dish. In the end we just used one we already had. It wasn’t round and was probably only about 9 inches wide. Because it was deep, I wish we had more chard to add an extra layer of potato and greenery. Actually, I could have used two heads of chard because it cooked down so much. I have a feeling you can use just about any kind of dish, so don’t worry about trying to use something fancy.
After we sliced the potatoes, I shredded about 6 ounces of gruyere cheese and blanched a head of Green Chard. I put two cups of heavy cream pan, added shallots, garlic and sprigs of thyme and heated it. Then I layered the potatoes, cheese and liquid in a casserole dish. I baked it at 350 degrees for about an hour . You can find the recipe here. The potato gratin was a delight and great the for lunch the next day. And now the dish has a spot in our rotation.
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