April 28, 2003

Potato Gratin

My company released the product that I've been working on for the past 9 months. It's a huge relief to be done, and a pretty darn cool product. If you've got a Mac, and have a US mailing address, check it out.

Dinner was a simple celebration. Steak. Mushrooms. And a potato gratin. This is both the simplest and best gratin you can make:
- potatoes, sliced 1/8-1/16th of an inch thick
- salt
- pepper
- nutmeg
Layer in a dish of your choice to about 1 inch total thickness, then cover with:
- as much heavy cream as you need to cover
- place one or more bay leafs on top
Place the dish in another pan to catch any boil over
- Bake at 375 until soft thoughout (about 45-60 mins)

It's foolproof, sinful, wonderful, and creamy. It can be made in lasagne pans, circular ramikins, pie tins, whatever you have on hand. It can be made in any size from a single serving up to a huge hotel pan for a crowd. The "secret" (if you can call it that) is the incredible use of 100% heavy cream rather than flour, butter, cheese, onions, or other distractions from the pure dish.

You can serve it boiling hot from the oven, or wait about 30 minutes for a more "servable" style.

Posted by dowdy at April 28, 2003 06:00 PM