New Potatos au Gratin

New Potatoes Gratin

Au gratin dishes are the ultimate in comfort food to me.  If you were wondering, “gratin” is of French etymology, coming from a combination of the words “gratter” (to scrape or to grate) and “gratiné” (having a crust or skin).  So it’s any baked dish with a nice crust on top, usually made with bread crumbs or melted cheese.  So much cheese.

For Easter dinner I bought some new potatoes in homage to spring.  And then I wanted to cover them with cheese, in homage to the fact that the weather is still miserable here and it might as well be winter yet.  This recipe is in essence the same as the one I made with Jerusalem artichokes last year, but with a few tweaks to reflect the season.

New Potatoes Gratin

Preheat your oven to 350°F.

Start with your potatoes, however many will fit in the dish you wish to use.  Use a mandolin to slice them super thin.  I prefer them thin over thick, because they cook faster, and it means I don’t have to let them cook in the pan first before putting on the cheese crust.  I can put the cheese on before I bung it in the oven and I don’t have to worry about it burning.  I like to give them a rinse in cold water, too, to get rid of some of the starch.

New Potatoes Gratin

In a measuring cup, pour about 2/3 cup heavy cream.  Obviously if you’re just making a small dish you can use less.

New Potatoes Gratin

Fill it to about the 1 1/2 cup mark with milk and liberally add ground black pepper.  Give that a stir.

New Potatoes Gratin

Grate a whole heckuva lotta cheese.  I have a mix here of gruyère and aged cheddar.

New Potatoes Gratin

While you’re at it, chop up a bunch of Italian parsley.

New Potatoes Gratin

Generously butter the dish you want to serve your potatoes in.  Line the bottom with a layer of potatoes.

New Potatoes Gratin

Sprinkle on some parsley, then some cheese.

New Potatoes Gratin

Repeat that until you get to the top layer.  Sprinkle on your parsley, then pour your milk mixture all over the whole thing.

New Potatoes Gratin

THEN cover it with the rest of the cheese.

New Potatoes Gratin

Pop that baby in the oven and bake until the top is crusty and bubbling, about 25 minutes. Enjoy!

New Potatoes Gratin

Jerusalem Artichoke Gratin

Here’s an easy peasy comfort food recipe for you. I think I prefer this one to gratins made out of potatoes.

Preheat your oven to 350°F and butter a large casserole dish.

Take about 1-2 pounds of Jerusalem artichokes and shave them into thin little slices.

Chop up as well about 2 cups Italian parsley.  Regular parsley will also do.

Grate about 1 cup cheddar cheese as well.

In the bottom of the casserole, lay your ‘choke slices, overlapping them slightly.  Sprinkle with minced garlic and season with salt and pepper.

Repeat with additional layers of artichoke until you run out.  Drizzle 1/2 cup whipping (heavy) cream over the top.

Sprinkle grated cheddar evenly over the top as well.

Bake uncovered until creamy and bubbly, about half an hour.

Serve and enjoy.  We had it with sausages, green Dijon mustard, and some carrots that also came from my parents’ garden.  Mmmm.