The Perfect Parmesan Potato Gratin

I must confess.

I have trouble cooking potatoes.

It's the one food that somewhat escapes me, and takes practice and practice to perfect. There are many failed attempts along the way, and the only food Mark actually remembers me cooking badly is a fritatta, solely because of the potatotes. Please don't misunderstand. I make a mean mashed potatoes, hash brown casserole, baked and twice baked potatoes, and pan/deep fried potatoes of any sort. But I've been making them so long, I'm sure I failed many times before figuring it out. It's just been so long ago that I don't remember. But new recipes either wind up undercooked and soggy, overcooked and dry, or just flavorless and pasty.

For the past year or so, I've been trying to recreate the potato gratin that is served at a local fave, King Louie's. It has applewood smoked bacon, gruyere, with other cheeses/herbs and Mark LOVES it. He will order the entree based upon the side served. I have made no less than 8 - 10 gratins since taking on this challenge, most with some failure. Usually, I find the potatoes do not cook enough, or the liquid/potato ratio isn't enough. Unfortunately, the boys have suffered through many of these dishes.

I finally have figured it out, and on Wednesday, damn near perfected the recipe. I may make some more tweaks to the recipe, but this received the stamp of approval from Mark and Thatcher.

Here's what you need:

Oven Preheated to 350
2 qt casserole dish with lid
2 cups heavy cream
2 cloves of garlic
Dill
Yukon Gold Potatoes
Parmesan/Asiago/Romano Cheese Blend
Tbsp or two of Butter



One of the most important tools of this recipe is a mandolin. If you don't have one, you should own one. I got the one below for less than $10 at my local Target. It has three blades and is used regularly in my house, see Grandma Della's Cukes . Of course, I want an upgraded stainless steel one, but I've hinted and my bday is just a few days away. . . .



Use a small amount of butter to grease the bottom and sides of the casserole dish. Set aside. Put two cups of heavy cream in a saucepan. Smash and chop garlic, add to cream. Add enough dill so lightly cover the top of the cream (about 1 tbsp dried, a few stems of fresh). Add remaining butter. Simmer over low heat.

Slice potatoes on thinnest setting on the mandolin. They will not be translucent, but for the most part, evenly sliced. Place one layer of potatoes in the bottom of the casserole. It should cover the surface, with the potatoes overlapping. Salt and Pepper the potatoes. Spoon the warm cream mixture over the potatoes, just to dampen the top. Make sure you get some of the garlic and dill bits on every layer. Use approximately one to one and a half ladle fulls with each potato layer. Sprinkle about a handful of cheese on top of the potatoes. You do not want the cheese layer too thick, but the potatoes should be covered. Repeat, adding potatoes, salt n pepper, cream mixture and cheese. I usually do four or five layers.

After adding cheese on top layer, press everything down to soak liquid throughout. Put lid on casserole and place in oven. Bake for 25 - 30 minutes. Uncover and bake another 15 - 20 minutes. Top will be golden brown and bubbly. Let sit for 10 minutes before serving.

Of course, the boys dug into the dish before I could take pictures, but this is the leftovers.



There are additions that can be made to this dish. I like to add chopped crispy bacon, but only add between one or two layers. I have used thinly sliced onions, but use sparingly, cut back slightly on the cream, and cook for another 10 minutes covered. The onions add more liquid, which requires the changes. You can alter the herb, the key is to not overkill, as the cheese and potatoes have such a good flavor themselves. I've also experimented with different cheeses, but find the "hard" cheeses bake best.

Now, to be honest, I don't care for this as leftovers. It reminds me of real alfredo sauce, which won't heat correctly after the cheese and butter have separated. However, the boys absolutely love the leftovers. JV IV devoured two helpings the next day, and wished he had eaten the fresh dish.

Enjoy! Experiment! Let me know what works and what doesn't work.

It can't be worse than my fritatta.