Saturday, December 31, 2005
Potato and Blue Cheese Gratin
This is a very simple dish to prepare, but full of rich creaminess. You cook it in an ovenproof skillet, but could also do it in a pie dish or casserole pan for a more attractive presentation. It's a great accompaniment for pork or beef tenderloin. The recipe comes from the December 2005 issue of Gourmet and serves 4 to 6 as a side dish.
Ingredients:
1-1/2 lb. medium yellow-fleshed potatoes
1 c. heavy cream
1 garlic clove, finely chopped
1/2 t. salt
1/4 t. black pepper
1/3 c. crumbled blue cheese (about 1 oz.)
Step-by-step:
1. Put oven rack in upper third of oven and preheat oven to 425°F.
2. Peel potatoes and slice 1/8 inch thick. Toss with cream, garlic, salt, and pepper and pour into a 10-inch ovenproof skillet. Cover with foil and roast until potatoes are tender, about 25 minutes.
3. Remove from oven and preheat broiler. Remove foil and sprinkle potatoes with cheese. Broil until top is browned, 2 to 3 minutes.
Labels: side dishes
