Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality

Iraq Dinar/News is a popular topic among many topics this board offers. You must log in to see and participate in our Dinar sections.

Position yourself for free after watching the video on eCommerce at


I can be reached by phone or text 7am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.
Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2017

Individual Herbed Potato Gratins with Gruyère


Posts : 26747
Thanked : 1363
Join date : 2013-01-12

Individual Herbed Potato Gratins with Gruyère

Post by Lobo on Mon 18 Jan 2016, 10:51 pm

Individual Herbed Potato Gratins with Gruyère

Read Reviews

Write a Review
Prep Time: 25 minutes
Cook Time: 35 minutes
Servings: 8
Because they’re sized for single servings, these gratins are great for a dinner party. To cut the potatoes into thin, uniform slices quickly and easily, use a food processor fitted with the slicing blade.

  • 251


  • 3 large russet potatoes, about 2 lb. (1 kg) total, peeled, halved
      lengthwise and cut crosswise into slices 1/8 inch (3 mm) thick
  • 2 cups (16 fl. oz./500 ml) heavy cream
  • 1/2 tsp. dried thyme
  • 1 bay leaf
  • 1 1/2 tsp. kosher salt
  • Freshly ground white pepper, to taste
  • 6 oz. (185 g) Gruyère cheese, shredded
  • 1 Tbs. finely chopped fresh chives


Preheat an oven to 400°F (200°C). Line a baking sheet with parchment paper. Set eight 3-fl.-oz. (80-ml) 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 white pepper and bring to a simmer. Remove the pan from the heat and remove and discard the bay leaf. Add 4 oz. (125 g) of the cheese and stir until melted. Slowly pour about 1/4 cup (60 ml) of the cream mixture into each ramekin. Sprinkle with the remaining 2 oz. (60 g) cheese, dividing evenly.

Transfer to the oven and bake until the potatoes are tender and the cheese is browned, about 30 minutes. Let stand for 10 minutes, then garnish the gratins with the chives and serve immediately. Serves 8.

Williams-Sonoma Kitchen

    Current date/time is Thu 23 Nov 2017, 6:02 pm