A good number of years ago, my husband and I had the opportunity to host my family for Christmas dinner. Before that time and ever since, our tradition is to go to my parents’ home for Christmas. Somehow I managed to get the family to travel to Atlanta, where we lived at the time. I can’t really remember how we did that.
We were very excited about this meal. I researched recipes for weeks in advance. We ordered a standing rib roast. I tried out recipes to be sure they weren’t flops before the “big day.”
When the time came, my family was a bit dismayed that we weren’t having turkey and dressing as always. It was a bit difficult to win them over, but course by course, they changed their minds and began to enjoy the qualities of each dish.
I have to say that of the approximately 17,000 meals I’ve had in my lifetime, that one is a definite standout (don’t get out your calculator – I’m 46).
One of my favorites from that meal was Potato Gruyere Gratin. It was not difficult to make, but it made a big hit with my family members, who were expecting mashed potatoes instead.
We made a recipe that served 12, but I’m going to post a version that serves two so that you don’t have to wait for a large crowd to enjoy it.
- 1 medium baking potato, about 8 oz., peeled and thinly sliced
- 1 red potato, about 4 oz. , unpeeled and thinly sliced
- 1/4 tsp. of minced garlic
- 1/2 tsp. of fresh thyme leaves, chopped, or a scant 1/4 tsp. of dried
- 1/8 tsp. of salt, slightly rounded
- pinch of coarse ground black pepper (slightly more if you are a fan)
- 1 1/2 oz. Gruyere cheese, shredded
- 1/4 cup chicken broth
- 1 tsp. of butter, softened
Heat oven to 425 degrees. Grease or spray a 12 oz. au gratin baker or au gratin dish or other shallow baking dish.
Spread half of the potato slices in the dish. Mix the garlic, thyme, salt, pepper, and cheese and spread half over the potato slices. Top with remaining potato slices, overlapping, for an attractive top. Pour broth over the potatoes. Sprinkle with the remaining cheese mixture. Dot with butter.
Bake 30 minutes. Tilt pan to spoon up broth to baste potatoes. Bake 30 minutes longer or until top is browned and potatoes are tender. Let stand about 10 minutes before serving.
Whether or not you purchase your au gratin dish (rarebit) from me – although I hope you will – I would love for you to try this recipe and hope enjoy it as much as we do.
Laurie
Tags: au gratin baker, recipe
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