Things You'll Need:
- 9" x 9" Pyrex Casserole Dish
- A Mandoline
- A Mesh Strainer
- A Saucepan
- A Pitcher
- 4 Large Idaho Russet Potatoes
- 3 Cups Heavy Cream
- 5 Cloves of Garlic, Crushed
- 3 Sprigs of Rosemary
- 3/4 Cup Chevre, Goat's Milk Cheese
- Butter
- Salt
- Pepper
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Step 1
Prep the potatoes. The potato to use for this particular dish is the Idaho Russet. While Fingerling potatoes are wonderful and common for many French inspired recipes, they are too waxy for the purposes of this gratin. The Idaho Russet has a good, high starch content and still holds together well when cooked. Wash and peel all of the potatoes. Set your mandolin to the thinnest setting, and slice all of the potatoes. Let them set in a cold water bath once you've sliced them. This is to keep them from oxidizing and turning the unappetizing color of grayish-pink. It is also to let some of the excess starch soak off of them. Drain them and pat dry with a paper towel before assembling the gratin.
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Step 2
Prep the cream. Pour the cream into the saucepan along with the garlic, rosemary, a pinch of salt and a teaspoon of fresh ground black pepper over medium high heat. Once the mixture comes to a boil, reduce the temperature to low. Keep a very close eye on the sauce pan, as hot cream will easily boil over the top and make a mess all over your stove top. Let the cream steep on low heat for 30 minutes, then strain it into a pitcher.
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Step 3
Assemble the gratin. Preheat your oven at this point to 375 degrees, Fahrenheit. Grease the bottom and sides of the casserole with a bit of butter, then begin laying down rows of the sliced potatoes. Have them overlap slightly, covering the entire bottom of the dish. Once covered, pour 1/2 cup of the cream over the top, sprinkle with a pinch of salt, a pinch of pepper and dot the entire layer intermittently with small pieces of the Chevre. Repeat this layering technique, one on top of the other, until you have used all of the potatoes. This should be about four layers. If you have cream left over, you can refrigerate it and use it again for up to a week. Dot the top with more Chevre.
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Step 4
Bake the gratin. Cover the dish with aluminum foil and place in the oven for 45 minutes. Uncover and bake for another 45 minutes. Remove from the oven and let cool for 15 minutes before serving. Serve alongside Steak Au Poivre with Haricots Verts. Serves six.
