I can’t tell you how many fun opportunities I have to use my ever-growing collection of copper au gratin pans. They are certainly well worth the investment for me. Today, it’s my 8″ round pan to the rescue………
Today is Thursday and it already feels like the week has been way too long. And, to add insult to injury (that part we’ll just skip, ok?), it is going to SNOW tomorrow – on the first day of Spring, no less! That just takes the cake, doesn’t it?
Let’s just say this recipe was born out of both necessity and bleary-eyedness. I wanted a nice rich dish as a little treat – along with the roast loin of pork I am making my husband who is coming home from a trip.
5-MINUTE-PREP POTATOES AU GRATIN –
5-6 small red bliss potatoes, sliced 1/4″ thick
1 large shallot, sliced thin
1-2 large cloves garlic, minced
1/2 stick unsalted butter, melted
3/4 cup Italian Fontina Cheese, grated
1/2-3/4 cup heavy cream
4-5 grates fresh nutmeg
salt and pepper
4 sprigs fresh thyme
Preheat oven to 400F.
In a 8″ round au gratin pan or other baking dish, arrange potato slices in circles, filling in entire dish. Slip the shallot slices between the potato slices intermittently, about every 4 or 5 slices. Sprinkle the minced garlic over all. Sprinkle salt and pepper over. Pour melted butter over potatoes, trying to cover all. Sprinkle the grated cheese over the top. Pour the heavy cream over all. Grate the nutmeg over the top. Arrange the thyme sprigs on top.
Spray a piece of aluminum foil with olive oil spray and fit loosely over the top.
Bake for 45 minutes, covered. Remove cover and bake another 30 minutes or until top is bubbly and brown. Enjoy!
Well, technically speaking, these are a dauphinoise:
http://www.nytimes.com/1982/01/20/garden/kitchen-equipment-the-au-gratin-pan.html
try these – they are so simple, yet they’ll warm your heart:
