Now that Top Chef has ended, I need a new food show for inspiration and I have been trying to get into Chef Academy. This au gratin dish intriqued me because they added curry as well as nutmeg. It was yum!!! (They haven't posted their recipe on line but I could tell it was a traditional gratin with the added spices.)Ingredients:
2 cloves garlic, peeled and finely chopped
3 lb baking potatoes (about 6 large), peeled and sliced in 1/8 inch thick rounds --I use a mandolin.
6 oz. Gruyere or Swiss cheese, finely shredded
1/2 tsp salt
1 cup heavy cream
1 tbsp. of curry
1 tbsp. of nutmeg
1. Heat oven to 350 degrees F.
2. Layer half the potatoes evenly over bottom of prepared dish. Sprinkle with half the cheese, garlic, spices and salt; drizzle with half the cream. Repeat with remaining ingredients.
3. Bake uncovered 1 1/2 hours or until potatoes are tender when pierced and top is brown and crisp. Notes: Notes: Planning Tip: May be baked up to 1 day ahead. Refrigerate covered with foil.
1 comment:
I make cheesy potatoes all the time. Today I'm making them with two revisions learned from the show. First, sauteeing the onion in butter instead of adding raw, and second, substituting heavy cream for the canned mushroom soup. Hmmm. I should have posted when they come out of the oven, but I'm here now. Thanks for having this recipe on line.
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