6 hours ago
Monday, December 20, 2010
Here is a great idea. Instead of making a huge casserole size potato gratin, make individual ones. You can assemble them in the morning, and bake them an hour before dinner. They look pretty, and there are less rules involved.
I made just 2, because I had 6 small yellowfin potatoes left. You can use any herb you like, and you don't have to measure a thing. It's all about the layering.
I like to use 5" flat gratin dishes, but ramekins work well too.
For 2 individual gratins:
Saute a sliced onion in some olive oil with a tsp of dried thyme, salt and pepper and set aside.
With a mandoline, slice the potatoes (Yukon gold or Yellowfin are best for gratins) super thin, leaving the skins on.
Butter the individual gratin dishes or ramekins and layer sliced potatoes on the bottom, overlapping them. Next, place some cooked onions on top and another layer of potatoes. Season with salt and pepper.
Sprinkle each gratin with grated Gruyere or Swiss cheese (approx. 1/4 cup, divided in half).
You are almost done.
Pour some half and half over the cheese to moisten, about 2 tablespoons each.
Place on baking sheets and cover with foil. Bake 40 minutes total, uncovering the gratins the last 10 minutes of baking, so the cheese gets nice and brown.
Let rest 15 minutes before serving.
Save the crusty edges on the sides for me!