"Use small (not baby) potatoes for layering into the ramekins. It's important to slice the potatoes as thin as possible. A mandoline works best for this task, but you can also carefully cut the potatoes with a knife. Use organic potatoes when possible, and keep the skins on for extra nutrients and texture just be sure to give the potatoes a good scrubbing and dry thoroughly before slicing."
"Whisk the sour cream, heavy cream, garlic, nutmeg, 1 teaspoon salt and 1/2 teaspoon freshly ground black pepper together in a bowl. Arrange two layers of potatoes, slightly overlapping, in the ramekins. Spread a layer of the cream mixture over the potatoes and then top with a sprinkling of cheese. Repeat the layering process until the ramekins are full, gently pressing down on each layer. Finish with a layer of sour cream and the grated cheese, then lightly season with salt and black pepper."
Individual Potato Gruyere gratins are assembled in buttered ramekins or a 2-quart gratin for family-style serving. Thinly sliced small to medium Yukon Gold potatoes are layered with a seasoned mixture of full-fat sour cream, heavy cream, grated garlic, nutmeg, salt, and black pepper. Each layer receives a sprinkling of grated Gruyere cheese and gentle pressing to compact the gratins. The tops finish with sour cream and additional Gruyere before baking. Ramekins should be buttered; potatoes should be washed, dried, and sliced as thinly as possible, preferably with a mandoline. Yield makes eight servings.
Read at www.mercurynews.com
Unable to calculate read time
Collection
[
|
...
]