Cheesy scalloped potatoes (Gratin de pommes de terre)

Who doesn't like a rich, creamy and comforting cheesy potato gratin? I sure do :)

Here's how you can make it!



INGREDIENTS (4 people as side dish):
- 4 medium potatoes (I used Yukon Golds)
- at least 1/2 pint heavy cream (I did not measure exactly how much I used, just splashed it a few times over the dish)
- nutmeg (I prefer using freshly grated, but already ground is fine too)
- salt, pepper
- grated Gruyere cheese (it really makes a big difference here. I would rather not use cheese at all than use anything else; Gruyere has a very specific nutty taste that no other cheese can recreate :) )



RECIPE:
- preheat your oven at 350F
- peel the potatoes and slice them really thin using a mandolin

Note: be careful with the mandolin and use the guard! If you do not have a mandolin, you can use a knife.
- lay a single layer of potatoes in the bottom of an oven-safe dish, season with salt and pepper and grate a little nutmeg and sprinkle grated Gruyere on top

- repeat with other layers of potatoes until there is no more!

Note: only grate nutmeg every other layer, otherwise it will be overpowering. Salt, pepper and cheese can be used every layer :D
- finish with healthy dose of grated Gruyere and splash heavy cream on top (between a half a pint and a whole pint)

- bake for an hour at 350F, then turn off the oven and leave the potatoes to cool in the closed oven for another hour
- serve alongside a green salad for a light dinner. It's also a fantastic side dish to red meat.
- Enjoy!

Gratin with a twist: garam masala, goat cheddar and sweet potatoes.

Ingredients (for 6 as a side, 4 as a vegetarian entree):
- 2 large sweet potatoes
- 1 1/2 cups of shredded goat cheddar
- 2/3 cup heavy cream
- garam masala, to taste
- shredded coconut (unsweetened), to taste
- salt, pepper


Recipe: 
- preheat your oven at 375F (190C)
- with a mandolin, slice the peeled sweet potatoes thinly (about a 1/10th of an inch, or 2-3 mm).
Note: be careful with the mandolin! Use the guard!!!

- fill the baking dish with layers of sweet potatoes. Salt and pepper every layer. Add garam masala, coconut and shedded cheese only every other layer.
Note: I find that adding spice and cheese to each layer rapidly overpowers the flavor of the sweet potatoes. Garam masala is quite a potent spice mix so don't be too heavy handed with it.




- finish by a thick layer of cheese, and pour the cream over the cheese.



- bake at 375F (190C) for 1 hour. Then let rest and cool a bit in the oven before cutting into it.
Note: Waiting here is quite important, because the sweet potatoes release a LOT of moisture, and letting the gratin rest in the oven allows for the reabsorption of the extra liquid.


Serve as a side to grilled lamb chops for example, or as a vegetarian entree with a side of green salad :)
Bon app!