Thursday, March 20, 2008

Kevin's Ultimate Potato Gratin

This recipe is Kevin's personal adaptation of a Tyler Florence recipe that immediately became a favorite in our house, and would be a great side with your easter ham or turkey--it's what we'll be having!  Enjoy..

Bacon--use 1/2 to entire package of presliced bacon depending on how much you like bacon--we use turkey bacon
2 Tblspn unsalted butter
4 Garlic cloves, finely chopped
Sea salt and freshly ground black pepper
1/2 bunch fresh chives, finely chopped to 1/4 Cup
2 Pounds Baking Potatoes, unpeeled and thinly sliced (about 1/8" thick, sliced immediatel  before using so they don't turn brown. 
2 1/2 Cups Heavy Cream
2 Cups Grated Parmesan

Preheat oven to 375

Cut bacon into 1/2 inch chunks.  Place a small skillet over medium-low heat and fry the bacon until crisp.  Drain on towels and set aside.  Can be done ahead of time.

Add 1 Tblsp butter to bacon fat in frying pan.  When it has melted, add 1/2 the chopped garlic and give it a quick stir with a wooden spoon to soften.  Add the bacon, season with salt and pepper.  Remove from heat and add most of the chives, reserving a little for garnish.

Generously butter the bottom and sides of a 9 x 13 " casserole dish.  In a large bowl combine potatoes, 1 1/2 cups of cream, 1 cup of parmesan and remaining garlic.  Season with salt and pepper.  Using your hands, place a layer of potato mixture in casserole.  Sprinkle with parmesan, then bacon and repeat layers until mixture and bacon  gone, ending with some bacon on top.  Pour remaining 1 cup of cream over top and sprinkle with a bit more parmesan.  Cover with foil and bake for 1 hour.  Remove foil and bake for 30 minutes more to brown.  Let rest for 10 minutes before serving.  Garnish with remaining chives. 

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