Yes, I am still on my Danny Boome kick, but this is the last recipe for awhile and I promise I am going somewhere with all this. I had been looking for a Potato Gratin recipe for a really long time, but could never find one that came out as I liked. I saw this on Rescue Chef and it just looked so delicious, I had to try it. What a find! These potatoes are super easy to make and are filled with creamy goodness. I love the texture the skins give. I researched this on Food Network and a lot of people added or subtracted or just plain had problems with the recipe. I followed it just as is and it worked perfectly. The only thing that didn't really happen is that they weren't in neat little stacks. They tasted great, though! See my notes below for the "rings" you need to use to make this.
- 1 pound baby new potatoes
- 2 cups grated Gruyere cheese
- 1 cup heavy cream
- 1 tablespoon unsalted butter
- 1 teaspoon freshly ground black pepper
- Preheat oven to 375 degrees F.
- Place the baby new potatoes with skins on into a large saucepan of cold, salted water, place the saucepan onto a medium heat and bring the potatoes to boil. Boil the potatoes for about 15 minutes, until a knife can easily be inserted, but potatoes are not falling apart.
- Drain potatoes and place them back into the pan. Using a fork roughly mash up leaving nice big potato chunks. Mix in the grated cheese, heavy cream, butter and black pepper. Take a foil lined baking sheet and place 4 rings (2-inches wide) on top. Fill each ring with potato mixture and place in oven for 20 minutes until the top is nice and golden brown.
- Using a wide spatula, transfer the ring of potatoes to each plate. Holding the edge of the hot ring with a kitchen towel, cut around the potatoes to loosen them. Remove the ring and serve hot.
Joey and I created the "rings" used in the recipe from Mandarin Orange cans. This was exactly the size we needed. Make sure to save these for the next time you make this recipe because I am certain if you make it once, you will make it again.