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Friday, June 15, 2012

Individual Potato Gratin


I picked up this recipe at Williams Sonoma last weekend and immediately added it to our menu.  It looks fancy, but it was really simple to make.  I cheated and used some Simply Potatoes Homestyle Slices, but feel free to slice your own potatoes.  This tasted amazing!!  I was really impressed.  We seved this with the Italian BBQ Marinade that I posted yesterday.  It was an easy and fabulous meal!



Individual Potato Gratin
adapted from Williams-Sonoma
(Printable Recipe)

2 packages Simply Potatoes Homestyle Slices (or 2 lb russet potatoes thinly sliced)
2 cups heavy cream
1/2 tsp. dried thyme
1 bay leaf
1 1/2 tsp. kosher salt
1/2 tsp pepper
6 oz. Gruyère cheese, shredded

Preheat an oven to 400°F.

Set eight ramekins on the baking sheet.

Divide the potato slices among the ramekins, staggering the slices so each layer lies flat.

In a saucepan over medium-high heat, combine the cream, thyme, bay leaf, salt and pepper and bring to a simmer. Remove the pan from the heat and discard the bay leaf. Add 4 oz. of the cheese to the cream mixture and stir until melted. Slowly pour about 1/4 cup of the cream mixture into each ramekin. Sprinkle with the remaining 2 oz. cheese, dividing evenly.

Bake for 25-30 mintues, until the potatoes are tender and the cheese is browned. Let stand for 10 minutes, then serve.


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13 comments:

  1. Cute and good lookin'

    have a great weekend

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  2. Looks so good. I love the individual servings!

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  3. How do you think this would taste with something other than gruyere? My husband isn't really a fan.

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  4. I really like individual serving side dishes and this recipe sounds super good. You've been busy this week while I was away.

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  5. Ashley- you could use Swiss or white cheddar. I think any cheese would be fine though.

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  6. These individual serving would be a great way to stop me from eating so many of these - potatoes au gratin are one of my favorites. They look SO tasty!

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  7. Thanks Steph! I think I'll try that this week.

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  8. I think I'll make these this weekend! My kids don't like au gratin potatoes and making a casserole takes up so much space in the fridge with leftovers. Now I can just make enough for Alexis and me (and then of course Trevor will want some, right?).

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  9. Can heavy cream be substituted with fat free half & half? OR something else?

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  10. Jyoti - you can try substituting evaporated milk for the heavy cream

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  11. Just looking at the pictures is making my mouth water. To top it off, I'm already thinking of what our finger food catering sydney company would combo with this - and I haven't even started getting the ingredients out yet.

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  12. I wonder hope this would freeze?

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