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


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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


Neno

I can be reached by phone or text 8am-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

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Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2020


    Individual Herbed Potato Gratins with Gruyère

    Lobo
    Lobo
    Lobo
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    Posts : 28411
    Join date : 2013-01-12
    • Post n°1

    Individual Herbed Potato Gratins with Gruyère Empty Individual Herbed Potato Gratins with Gruyère

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

    Individual Herbed Potato Gratins with Gruyère Img1l
    Individual Herbed Potato Gratins with Gruyère
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    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

    Ingredients:


    • 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

    Directions:

    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
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