Prep 30 mins
Cook 1 hr 40 mins
Another recipe I am posting for ZWT, untried by me, but can't wait to try this recipe. I found this while looking for creole/cajun recipes and found it on the site for "From A Past Edition Of The New Orleans Menu Daily" By Tom Fitzmorris (www.nomenu.com). I adapted it to exclude the original step of boiling the potato slices based on the review. Here is what he stated about the recipe: This is potatoes au gratin with class. I am no fan of the melted-Cheddar-topped potato gratins the steakhouses serve, popular though they may be. This French classic gets all the same things accomplished with a much better flavor. Make more than you think you'll need, because people always want seconds of this. And the refrigerated leftovers are easily resuscitated by a little microwaving.
- 4 large potatoes, peeled and sliced about an eighth of an inch thick (about four)
- 3 large garlic cloves
- 8 ounces gruyere cheese, shredded
- 1 1⁄2 cups grated parmesan cheese
- 1 pint whipping cream
- 2 egg yolks
- white pepper
- 1⁄2 cup breadcrumbs
- 1⁄4 cup grated parmesan cheese
- Preheat the oven to 400 degrees.
- Crush the garlic cloves, and use them to wipe the inside of a 12-by-8-inch glass baking dish. Discard what's left of the garlic.
- Layer the potato slices all the way across the bottom of the dish, sprinkling the cheeses and a little salt and white pepper(to taste) between the layers.
- Beat the egg yolks and mix them into the whipping cream. Pour the mixture over the potatoes. It should come up about two-third of the way to the top. Cover with aluminum foil, and bake in the oven for an hour and 15 minutes.
- Remove the foil. Combine the bread crumbs and the Parmesan cheese, and sprinkle in a thin layer over the top of the potatoes. Return, uncovered, to the oven. Continue baking until the crust browns. (If you have a convection oven, set it to convect.).
- Remove from the oven and allow to rest and cool for at least fifteen minutes before serving.
This was sinfully delicious, but I had a problem with the texture. I used russet potatoes, and after boiling the slices for only about 4 minutes, what I had was more like mashed. I baked them uncovered to make up for the wetness of the potatoes, and after an hour the sauce did set up in the dish. I will try this recipe again and use a less starchy potato, maybe red potatoes? With a little more firmness, this dish would easily be 5 stars, and I will make it again! ZWT9