Potato gratin
From Smitten Kitchen.
Goodness gracious this was good. We added some sliced turkey kielbasa, just squeeze it in between some of the potato slices and a little more cheese. Ours baked for a little longer but we had a little too much milk so we were trying to thin it out. We used our mandoline and set it to 3/16 of an inch but next time we'll use 1/8 to make them a little thinner. This might help cut down on the cooking time as well.
Please take a moment to check out the original recipe. There are hints on other cheeses, herbs and vegetables you can add as well.
3 tablespoons butter
4 large yellow potatoes (about 1 1/2 pounds), peeled and thinly sliced (1/8 inch on the mandoline if you have one)
Salt and freshly ground black pepper, thyme if desired
Goodness gracious this was good. We added some sliced turkey kielbasa, just squeeze it in between some of the potato slices and a little more cheese. Ours baked for a little longer but we had a little too much milk so we were trying to thin it out. We used our mandoline and set it to 3/16 of an inch but next time we'll use 1/8 to make them a little thinner. This might help cut down on the cooking time as well.
Please take a moment to check out the original recipe. There are hints on other cheeses, herbs and vegetables you can add as well.
3 tablespoons butter
4 large yellow potatoes (about 1 1/2 pounds), peeled and thinly sliced (1/8 inch on the mandoline if you have one)
Salt and freshly ground black pepper, thyme if desired
1/2 onion, sliced on the mandoline
1 cup whole milk
4 ounces cheese, grated or crumbled Emmentaler, Gruyere or Parmesan cheese (or your other favorite cheese)
Grease a 9- by 13-inch dish with cooking spray
Arrange the potatoes in a layer, overlapping the edges slightly like shingles (you should have enough for three layers)
1 cup whole milk
4 ounces cheese, grated or crumbled Emmentaler, Gruyere or Parmesan cheese (or your other favorite cheese)
Grease a 9- by 13-inch dish with cooking spray
Arrange the potatoes in a layer, overlapping the edges slightly like shingles (you should have enough for three layers)
Add a little of the onion here too
Sprinkle the potatoes with salt and freshly ground pepper generously and add a third of the cheese before before repeating this process with your remaining potato slices.
Reserve the last third of the cheese for later
Carefully pour the milk over the potatoes
It should come up to the bottom of the top layer of potatoes; add more if this was not enough.
Dot the top of the gratin with the three tablespoons of butter and bake it for about 1 hour at 350.
Halfway through the baking time, take the gratin dish out of the oven and gently press the potatoes flat with a spatula to keep the top layers of potatoes under the milk and cheese
Sprinkle the remaining cheese on top of the gratin for the last 15 minutes of baking
The gratin is done when the potatoes are soft and the top is golden brown
Sprinkle the potatoes with salt and freshly ground pepper generously and add a third of the cheese before before repeating this process with your remaining potato slices.
Reserve the last third of the cheese for later
Carefully pour the milk over the potatoes
It should come up to the bottom of the top layer of potatoes; add more if this was not enough.
Dot the top of the gratin with the three tablespoons of butter and bake it for about 1 hour at 350.
Halfway through the baking time, take the gratin dish out of the oven and gently press the potatoes flat with a spatula to keep the top layers of potatoes under the milk and cheese
Sprinkle the remaining cheese on top of the gratin for the last 15 minutes of baking
The gratin is done when the potatoes are soft and the top is golden brown
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