- 1 – 2 Potatoes – Yukon Gold or Russet
- 35% Cream
- Gruyere Cheese – Hard, not the soft stuff
- Chopped Garlic (2 large or 3 small cloves.. or minced from the jar 1 tbsp.)
- Chives bunch
- Salt & Pepper
- Small Gratin Dish – What is this?
- Slice your potatoes, as thin as possible, doing your very best to keep them of a consistent size. (Alternatively, if you make these a lot, pick yourself up a mandolin at your local cooking store. You can get plastic ones for $20 – $30 and believe me it’s worth it – cuts the prep time down by more than half.)
- Once your potatoes are cut, bring a pot of water to a boil and drop your slices in for 2 – 3 minutes, just to blanch them. Take them out and pat them dry with some paper towel.
- Take a handful of chives (maybe 6 or so) and finely chop them. Throw these in a small bowl along with the garlic and oil. Mix it all up.
- Pour a small amount of cream, 3tbsp, into the bottom of the dish. Add your first layer of potatoes. Now sprinkle some of your chive and garlic mixture on top along with some cheese, and a little salt and pepper. (Cheese is optional.) Add some more cream, 3 – 4 tbsp, another layer of potatoes and repeat. After each layer of potato you’ll want to “squish” them down to ensure the layers are close together. (You can use your hands for this.)
- On your last layer of potatoes add 4 – 5 tbsp of cream on top and the rest of your cheese. (Again, cheese is optional.)
- Cover with tinfoil and bake at 350 degrees for 60 minutes.
- After 60 minutes remove from the oven and test doneness by inserting a fork, which, if cooked perfectly, should slide through with no resistance. (If the potatoes are still hard you’ll need to put them back in for 15 minutes increments until they’re ready. Likely your potatoes are cut too thick.)
- You’ll want to finish your dish by cooking it with the tinfoil off for 5 – 10 minutes to crispen up the top.