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Potato Gratin

Recipec courtesy Chef John Hogan

Show: The Best OfEpisode: Best of Chicago

Rated: 4 stars out of 5Rate itRead users' reviews (2)

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Times:

Prep
20 min
Inactive Prep
30 min
Cook
30 min
Total:
1 hr 20 min
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Ingredients

  • 4 Idaho potatoes
  • 2 tablespoons butter, plus 1 1/2 ounces butter
  • 1 clove garlic, minced
  • 1 cup milk
  • 1 cup heavy cream
  • 3 eggs
  • 1/2 teaspoon ground nutmeg
  • 1 teaspoon kosher salt
  • 1 teaspoon freshly ground black pepper
  • 3/4 cup finely grated Gruyere
  • 1/2 cup finely grated Parmesan

Directions

Preheat the oven to 350 degrees F.

Using a mandolin, thinly slice the potatoes into rounds, and then soak, rinse, and dry the potatoes. Coat the bottoms of 4 fluted (8-ounce) oval ramekins with 2 tablespoons butter and sprinkle the garlic evenly among the ramekins, and set aside.

In a medium bowl, whisk together the milk, cream, eggs, nutmeg, salt, and pepper. In the ramekins, layer the potatoes, Gruyere, and cream mixture. Press down lightly with hands to compress. Top each ramekin with tabs of butter and the Parmesan. Place the ramekins in a water bath and bake until tender and golden brown. Remove the ramekins from the water bath and let rest for 30 minutes before serving.

This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

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Read more Comments & Reviews (2)

Comments & Reviews

  • recipe Potato Gratin
    Anonymous 06-13-2008

    Flag

    Disappointing

    Rated: 2 stars out of 5
    The recipe sounded really good on paper...but didn't work very well for me. I don't have a mandoline, so I couldn't slice... the potatoes thin enough I think, so they didn't get as tender as I would have liked even though I baked them a long time. And the whole dish came out very eggy. The nutmeg was a little on the strong side, too. I won't be making this again.Read more
  • recipe Potato Gratin
    Anonymous 10-16-2007

    Flag

    Absolutely fantastic

    Rated: 5 stars out of 5
    These potatoes get raves every time I serve them. The gruyere really adds something, and they are very rich and creamy. I... highly recommend this recipe.Read more
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