My first attempt with Potato Gratin, looks good, no?! ^^
And I'm so glad it tastes just as good!!! YUM!!!
Went groceries shopping the other day, and simply couldn't resist to walk through the dairy aisle to get some gooey cheese home... (I'm a huge fan of cheese) =p
Anyhoo, that's how I end up with a pack of Cheddar, Parmesan, and Comté. >.<
Got home, browse through some recipes from the net, improvised a little and here's what I came up with... hehehe...
Ingredients:
large knob of butter
200ml full-cream milk
200ml double cream/ whipped cream
2 bay leaves
a handful of fresh thyme
a pinch of ground nutmeg
sea salt and freshly ground black pepper
2 cloves of garlic, peeled and finely sliced
1.5 kg potatoes (mix all different kinds, if you like) peeled and sliced (not too thick nor thin)
1 big onion, peeled and sliced
1 big carrot, peeled and sliced (same thickness as the potatoes)
a handful of freshly grated Parmesan cheese, Cheddar, and Comté
10 rashers of streaky bacon, chopped
olive oil
Directions:
Preheat the oven to 200°C/400°F/gas 6. Butter the inside of an ovenproof dish, around 25cm x 25cm, and at least 5cms deep.
Pour the milk and cream into a wide pan with the bay leaves and garlic. Bring to the boil, then simmer gently for a minute or two. Remove from the heat and season with ground nutmeg and salt and pepper.
Add the potatoes, onion, carrot and most of the thyme leaves and stir well. Spoon half into the gratin dish and shake to even everything out. Place knobs of butter on top then sprinkle a layer of Parmesan and Cheddar. Pour in the rest of the potatoes. Sprinkle another layer of Parmesan and Cheddar on top. Then cover with an oiled piece of foil. Bake for 45 to 50 minutes.
Meanwhile, fry the bacon in a little olive oil until crispy and golden. Add the remaining thyme. When your gratin is ready, remove the foil and spoon the bacon and sprinkle a layer of the Comté over the top. Pop it back in the oven for another 10 minutes until gorgeous and crispy on top.
Hope you enjoy it as much as I did!!! ^^
