The Pantry
Art Print
Faulkner, Neil
Buy at AllPosters.com
 

La Belle Cuisine - More Side Dish Recipes

Fine Cuisine with Art Infusion

"To cook is to create. And to create well...
is an act of ingenuity, and faith."

White Cheddar and Red-Skinned
Potato Gratin

"I have made a lot of mistakes falling in love, and regretted
most of them, but never the potatoes that went with them."
~ Nora Ephron, in "Heartburn"

Recipe of the Day Categories:

   Recipe Home

   Recipe Index

   Appetizers

   Beef

   Beverage

   Bread

   Breakfast

   Cake

   Chocolate

   Cookies

   Fish

   Fruit

   Main Dish

   Pasta

   Pies

   Pork

   Poultry

   Salad

   Seafood

   Side Dish

   Soup

   Vegetable

   Surprise!

Explore the world
of artisan cheese 

Your patronage of our affiliate partners supports this web site.
We thank you! In other words, please shop at LBC Gift Galerie!

 
In the Pantry, 1868
Giclee Print
Grips, Carel...
Buy at AllPosters.com

White Cheddar and Red-Skinned
Potato Gratin


The White Dog Cafe Cookbook:
Recipes and Tales of Adventure from
Philadelphia's Revolutionary Restaurant
by Judy Wicks and Kevin von Klause, 1998, Running Press

(Serves 6 to 8)

1 3/4 pounds red-skinned potatoes, scrubbed
1 cup heavy cream
1 cup whole milk
2 cups shredded sharp white Cheddar cheese
1 tablespoon dried thyme
1 1/2 teaspoons salt
1 teaspoon freshly ground black pepper
[We add 1 teaspoon minced garlic.]

1. Preheat the oven to 325 degrees F. Butter an 11 x 7-inch casserole,
gratin, or baking dish.
2. Slice the potatoes as thinly as possible. Drop the slices into cold water
to keep them from discoloring.
3. Combine the cream, milk, cheese, thyme, salt, and pepper in a large
mixing bowl. Drain the potatoes thoroughly. Add the potatoes to the
cream mixture. Spoon the mixture into the prepared dish. Cover and
bake for 1 hour. Remove cover and continue baking until cooked
through, golden brown, and bubbling, about 1/2 hour.

Featured Archive Recipes:
JR's Gratin Dauphinois
Potatoes Baked with Chèvre and Thyme
Potato Gratin Forestier (Chef Daniel Boulud)
Potato Gratin with Mustard and Cheddar Cheese
Potato, Leek, Gruyere and
Oyster Mushroom Gratin
Potato and Mushroom Galette
Potato Onion Gratin
Ultimate Potato Gratin
"Upper Crust" Potato Gratin