Four Seasons Biltmore Herb Potato Gratin
Posted on November 1, 2011 by Leslie Blythe 1 comment
I’m so ungrateful….
I can’t believe it’s already November!! Ugh!! I’ve been starting to think about Thanksgiving (my least favorite day of the year). This year we are in a new (old) house. It’s the logistics of trying to fit a turkey (one of my least favorite meats) into the oven with 3 side dishes. Each family has their “special” recipes that they have to serve. I make fresh cranberry sauce, but always have to buy a can of jellied cranberry sauce for my Dad, which has to be carefully removed, preserving the indentation marks as if it’s proof that is comes from a can. Mashed potatoes are a ludicrous addition to any Thanksgiving table – with all the last minute mashing a swearing under one’s breath. As far as I am concerned, all sides must be make-ahead. And then there’s the gravy, don’t get me started!
And another thing – leftovers! I hate leftovers lost in the back of the refrigerator growing bacteria only to be found when it’s too late. I know I sound – ungrateful.
Four Seasons Biltmore Herb Potato Gratin
Serves 8
Herb mixture
1 sprig thyme, leaves only
4 chives
2 large basil leaves
1 sprig oregano, leaves only
2 springs flat leaf parsley, leaves only
Combine all the herbs and mince.
Potatoes
2 Tbs butter
1 onion, cut into strips
1 clove of garlic, minced
4-5 large baking potatoes, peeled and thinly sliced
1 pint heavy whipping cream
½ cup Gruyère cheese, grated
Pinch of nutmeg
Coarse salt
Freshly ground black pepper
Melt the butter in a heavy saucepan over medium to high heat. Add onion and sauté, stirring with a wooden spoon, until translucent, 3-4 minutes. Add garlic and potatoes and sauté until potatoes are softened slightly, 2-3 minutes. Add cream and cook until mixture begins to thicken, 3-4 minutes. Reduce heat to low and cook until mixture is thick, 3-4 minutes. Remove from heat and add 1/8 cup Gruyère, herb mixture, nutmeg, salt and pepper to taste.
Spoon into a 12”pie plate, packing tightly and evenly. Sprinkle with remaining cheese on top. Cover with foil and bake at 350˚ until toothpick inserted into center penetrates smoothly, 30-40 minutes. Remove foil and continue to bake until the top is browned, about 10 minutes. Remove from oven and let cool 15 minutes.
