Is anyone looking for Thanksgiving recipes for next year yet?

Too soon? I don’t care, because I came home from the long holiday weekend brainstorming the menu for next year, and how we most definitely need a new potato dish. This year’s menu did include a cauliflower gratin which was excellent, and got my sister and I thinking—is gratin the way to go? Taking the lead from our president-elect, we too decided that we should make America gratin again*. And thus, here we are.

Make America Gratin Again | Things I Made Today*Make America Gratin Again is 100% the work of Jenny Volvovski, owner of ALSO Design, designer of this site and a lot of other pretty things on the internet.

Make America Gratin Again | Things I Made Today

Now what makes a gratin a gratin, you ask? It basically means that something is sliced thin, topped with cheese, breadcrumbs, or the like, and then baked until the top is crispy and delicious. It usually involves a shallow baking dish of sorts. My new trick is to stack everything on a diagonal so every piece gets a bit of the brown edges instead of just the top layer. That, I think, is the key to a lovely gratin.

Make America Gratin Again | Things I Made TodayMake America Gratin Again | Things I Made Today

The other key is plenty of melty cheese. In this case, I decided to go for the trifecta—gruyere (classic gratin cheese), swiss, and goat cheese on top. The three mix together and complement the potatoes and carrots perfectly.

Make America Gratin Again | Things I Made Today

I’m naming gratins the dish of 2017. Now laugh through the tears everybody, we’ve got 4 more years to go.

Make America Gratin Again
Author: 
Recipe type: Side Dish
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • ⅔ cups heavy cream
  • ⅔ cups chicken stock
  • 1½ tablespoons fresh thyme sprigs
  • 1 teaspoon Kosher salt
  • Freshly ground black pepper
  • ½ pound large carrots, peeled, then sliced on the diagonal to ⅛ inch thickness on the mandoline
  • 1 pound russet potatoes, peeled, then sliced to ⅛ inch thickness on the mandolin
  • Butter
  • 3 garlic cloves, minced
  • 2 shallots, minced
  • ½ cup gruyere, shredded
  • ½ cup swiss, shredded
  • 2 ounces goat cheese, crumbled
Instructions
  1. Preheat oven to 425F.
  2. In a large bowl, combine cream, stock, thyme, salt, and a healthy pinch of black pepper. Stir in carrot and potato slices, and let sit for 5 minutes to soak. You can choose to split mixture in half and add potatoes to one and carrots to the other, but I found it easy to pick through it after the fact.
  3. In a small bowl, mix together garlic and shallots. Set aside.
  4. In another small bowl, mix together gruyere and swiss cheese. Set aside.
  5. Generously grease the bottom of a 9 by 5 inch bread pan with butter. Pick up a small handful of potatoes and lay them in the bread pan with their edges on the diagonal. Next, layer a few pieces of carrot in the same manner. Sprinkle a bit of garlic and shallots on top, then a pinch of the cheese mixture. Repeat the process again, starting with potatoes, then carrots, then garlic/shallots, then cheese. Continue to work until all the vegetables have been used up and you've reached the other end of the bread pan. Pour about ½ of the remaining liquid from the potato/carrot bowl on top of the gratin. Top with any remaining gruyere/swiss cheese, then dollop goat cheese all over the top.
  6. Bake gratin for 45-60 minutes, until the top has browned and the vegetables are fully cooked through. Let cool for 10 minutes before serving.

 

Leave a Reply