1 tablespoon unsalted butter, room temperature
6 Yukon gold potatoes (about 2 pounds), sliced 1/4 inch thick
1 garlic clove, cut in half
3 cups milk
1 cup heavy cream
1/4 Dijon mustard
Coarse salt and freshly ground pepper
1 tablespoon all-purpose flour
4 ounces Gruyere cheese, grated on the large holes of a box grater
2 teaspoons yellow or brown mustard seeds
1. Preheat the oven to 325 degrees F. Coat a shallow, baking dish (about 12 by 7 inches) with butter
2. In a medium saucepan, combine the sliced potatoes, garlic, and milk and set over high heat. Bring to a boil and reduce heat and let simmer until the potatoes just begin to get tender. About 8 minutes.
3. Drain the potatoes, reserving 1 cup of the cooking milk. Combine the milk with the heavy cream and whisk with the mustard. Season well with salt and pepper.
4. Layer the potatoes in the baking dish sprinkling the flour and scattering the cheese between the layers. Pour the cream, mustard, and milk mixture over the top of the potatoes.
5. Scatter the the remaining cheese over the top of the potato mixture and sprinkle with the mustard seeds. Bake until the potatoes are completely soft and the cream has thickened and just started to bubble, about 25 minutes. Turn the oven to broil and transfer the gratin to the rack and broil until the top is golden brown, about 3 minutes.
This recipe was adapted once again from Martha Stewart Living 2002 Annual Recipes. Yet another stellar recipe from "The Stewart." Like I have said so many times before, she can do no wrong. Who would have ever came up with a potato gratin recipe with Dijon mustard? I would have never thought of something like that in all my life!!! So I guess you can tell from my opening lines that this dish was delicious. Again the Dijon mustard was something that was an unexpected change that I just loved. But with me anything that is different I might think is the "bee's knees." But, you be the judge and tell me what you think. Till we meet again. HAPPY COOKING!!!
6 Yukon gold potatoes (about 2 pounds), sliced 1/4 inch thick
1 garlic clove, cut in half
3 cups milk
1 cup heavy cream
1/4 Dijon mustard
Coarse salt and freshly ground pepper
1 tablespoon all-purpose flour
4 ounces Gruyere cheese, grated on the large holes of a box grater
2 teaspoons yellow or brown mustard seeds
1. Preheat the oven to 325 degrees F. Coat a shallow, baking dish (about 12 by 7 inches) with butter
2. In a medium saucepan, combine the sliced potatoes, garlic, and milk and set over high heat. Bring to a boil and reduce heat and let simmer until the potatoes just begin to get tender. About 8 minutes.
3. Drain the potatoes, reserving 1 cup of the cooking milk. Combine the milk with the heavy cream and whisk with the mustard. Season well with salt and pepper.
4. Layer the potatoes in the baking dish sprinkling the flour and scattering the cheese between the layers. Pour the cream, mustard, and milk mixture over the top of the potatoes.
5. Scatter the the remaining cheese over the top of the potato mixture and sprinkle with the mustard seeds. Bake until the potatoes are completely soft and the cream has thickened and just started to bubble, about 25 minutes. Turn the oven to broil and transfer the gratin to the rack and broil until the top is golden brown, about 3 minutes.
This recipe was adapted once again from Martha Stewart Living 2002 Annual Recipes. Yet another stellar recipe from "The Stewart." Like I have said so many times before, she can do no wrong. Who would have ever came up with a potato gratin recipe with Dijon mustard? I would have never thought of something like that in all my life!!! So I guess you can tell from my opening lines that this dish was delicious. Again the Dijon mustard was something that was an unexpected change that I just loved. But with me anything that is different I might think is the "bee's knees." But, you be the judge and tell me what you think. Till we meet again. HAPPY COOKING!!!
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