1 Video | Photo: Potato Gratin "Boome-style" Recipe
Ingredients
- 1 pound baby new potatoes
- 2 cups grated Gruyere cheese
- 1 cup heavy cream
- 1 tablespoon unsalted butter
- 1 teaspoon freshly ground black pepper
Directions
Preheat oven to 375 degrees F.
Place the baby new potatoes with skins on into a large saucepan of cold, salted water, place the saucepan onto a medium heat and bring the potatoes to boil. Boil the potatoes for about 15 minutes, until a knife can easily be inserted, but potatoes are not falling apart.
Drain potatoes and place them back into the pan. Using a fork roughly mash up leaving nice big potato chunks. Mix in the grated cheese, heavy cream, butter and black pepper. Take a foil lined baking sheet and place 4 rings (2-inches wide) on top. Fill each ring with potato mixture and place in oven for 20 minutes until the top is nice and golden brown.
Using a wide spatula, transfer the ring of potatoes to each plate. Holding the edge of the hot ring with a kitchen towel, cut around the potatoes to loosen them. Remove the ring and serve hot.
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By PRM1
Boston, MA
on March 31, 2013
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Who doesn't like cheesy potatoes.... That said, this recipe is pretty basic. I added 1/2 tsp each of onion powder and garlic powder for more flavor. Also added salt to taste. I agree with other reviewers that the 1 cup of cream is too much and makes the dish soupy. I'd suggest you cut that back to 1/2 cup. I increased the recipe by half but stayed with the original 2 cups of cheese which was plenty. For my taste the browner the better when deciding when to remove from the oven. Try this dish you'll like it. We had it with our Easter ham.
By GigglingGormet
Corning, NY
on March 08, 2012
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OK. Let's be honest. This is a very basic mashed potato recipe where the only twist is adding Gruyere. It was, as my wife and I describe most of the time when we eat out, "fine". Next time, I'll definitely add a pinch cayenne to bring out the cheese and it definitely needs salt. And, since we're already splurging on Gruyere, why not white truffle salt.
By Gretchin'
New Orleans
on August 20, 2011
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Oh Danny Boy! Where have you been all my life?! Didn 't know you had a show 'til I happened on the video for these potatoes.
These guys were so good, decadent and great for company. I used a few biscuit cutters (the kind with the little handles and they came out so beautifully. I also thought, at first, that the cream was a bit too much, but put a bit more mash on the potatoes and it seemed to soak right in. Used less butter too, because of the cream. Looked like little potato gratin popovers! Got a ton of compliments. I will absolutely follow Danny and his show from now on!!
Read all 49 reviews