Pour hot cream mixture evenly over the pan, trying to get every potato and leek coated. In a medium saucepan, bring cream, 2 teaspoons kosher salt, many grinds of black pepper, garlic, and thyme to a simmer, stirring to ensure the salt dissolves. Tuck leeks, halved side up, between potatoes around the pan. Generously butter an 8×12-inch or 3-quart baking dish.Īrrange small stacks of sliced potatoes on an angle, slightly fanned, in different directions filling the pan loosely. You can listen here.Ģ year ago: Roberta’s Roasted Garlic Caesar Saladģ years ago: Endive Salad with Toasted BreadcrumbsĤ years ago: Roasted Cauliflower with Pumpkin Seeds and Brown Butter and Apple Strudelĥ years ago: Oven Fries and Chocolate Peanut and Pretzel BrittleĦ years ago: Squash Toasts with Ricotta and Cider Vinegarġ0 years ago: Spicy Squash Salad with Lentils and Goat Cheese and Buckeyesġ1 years ago: Baked Chicken Meatballs and Salted Brown Butter Crispy Treatsġ2 years ago: Cabbage and Mushroom Galette and Peanut Butter Crispy Barsġ3 years ago: Cranberry Caramel and Almond Tart and Chicken with 40 Cloves of Garlic You know what to do next.Įlsewhere: I was on Splendid Table last week, chatting with Francis Lam about ways we can modify our holidays this year while still having great food celebrations. But even if you, like most of us, are looking out over highly modified and much smaller holidays this year, I have a hunch that it’s been too long since you had potatoes this good. Should you need to halve this, you could do so in an 8- to 9-inch cake pan or equivalent oven-safe pan. It leads to a more evenly seasoned gratin. This is a low-fuss, almost rustic gratin save one tiny extra step: if you can bear adding three minutes, I like to heat the cream with the garlic, salt, pepper, and thyme until simmering for a total infusion. Not so much that the potatoes are drowning, but enough that they bake up to the luxurious texture that makes a gratin worth daydreaming about. And while I in the past have made gratins with milk and/or half-and-half, I feel especially at this moment in time that if we’re going to do anything, we might as well do it spectacularly, and that will require heavy cream. I prefer cheese only on top and while I like crumbs, too, they have to be tossed in butter first so they remind me of buttered toast and not, say, sawdust. I love big chunks of leeks in a potato gratin, not sautéed and hidden, but wedged in all over, sharing the spotlight. I prefer stacks of potatoes leaning this way and that versus the traditional flat layers, because it creates more texture and a looser density. I prefer my potatoes unpeeled I like the definition on the edges as they bake up. Since it’s been eleven years (!) since I last shared a potato gratin here, I think it’s worth revisiting as we head into gratin season, which is not a thing, I absolutely just made that up, but really should be for colder weather and shorter days. Because I do not often crave potatoes slow-baked in a cream bath with a burnish of cheese and fine crunch top, when I do, I know exactly how I want it to taste and how much work I’m willing to do to make it happen.
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