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Mary Richter's Potato Gratin

AS HEARD on Cities 97 "Foodie Thursday" with BT and Lee on April 21, 2011. 

Potato Gratin 

In a large, heavy gauge pot, add the milk, 3/4 cup of the cream, garlic, potatoes, salt and pepper to taste and bring to a low simmer. Cook until the potatoes are cooked about ½ to ¾ of the way through.  Set aside to cool slightly.  In a casserole or gratin dish, layer the potato/milk/cream mixture with the onions and cheese, repeating with as many layers as you can make. Top with cheese drizzle over the remaining ¼ cup cream and finish with the breadcrumbs.  Set gratin on a baking pan, in case it bubbles over while baking. Bake at 375 degrees for about 45 minutes to 1 hour, or until the top is browned and the liquid in the gratin has thickened and reduced. Allow to rest about 20 minutes before serving.

Mary Richter

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