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Easy Potato Gratin
By Betsy Richter | 9:25 pmI invented this recipe after reading a tweet a few weeks ago from one of my foodie friends, raving about her own potato/squash/sweet potato gratin. And the idea started percolating in my brain – what would happen if I…
- took a corelle casserole dish & greased it with bacon fat
- added a splash of marsala wine in the bottom (how much? tablespoon, maybe? This recipe isn’t about measuring, as you’ll soon find out.)
- peeled and thinly sliced equal amounts of sweet potato & yukon gold potatoes
- thinly sliced a small onion, small apple, and half a small winter squash (peel the outer rind, please.) I used a white snow acorn, but you could use delicata, butternut or your favorite squash
- diced up some thin-sliced smoked ham (yes, there’s a ‘thin sliced’ theme running through this recipe; slicing thinly is Good.)
- grated some smoked gruyere cheese?
Ok, now what? Get ready to layer. I started with a layer of Yukon Gold, then 1/3rd of the onion and a gentle layer of gruyere cheese, interspersed with 1/3rd of the ham – note that precision isn’t required here. (As you’re layering, add in sprinkles of sea salt, grated fresh pepper, or a pinch or two of herbs – I used a bouquet garni blend I had.) Next, I did a sweet potato layer, then a squash layer, then more cheese & ham. Then another potato/onion layer, more ham & cheese, topped by the rest of the sweet potatoes/squash/apples (and whatever else you have left over. Random potato slice? Onion scrap? Toss it on top!) Basically, fill your casserole dish to almost overflowing (it’ll cook down, don’t worry.)
Pour a healthy splash of milk (or half and half, or cream – I used the rest of a can of evaporated milk, myself) over the mixture, then cover and bake for 45 minutes at 400 degrees. While that’s baking, prepare your breadcrumb topping – 2 tablespoons melted butter, tossed with breadcrumbs and a handful or two of the leftover gruyere. After 45 minutes, uncover, spread with topping, and bake for another 15 minutes.
Remove from oven, let cool for 10 minutes (that way, you get the nice layers when you slice it.) Then watch in stunned amazement as your teenage son inhales the first serving in 5 seconds, then asks for more…!
I can see mixing it up with different meats, or a different kind of cheese. Or using a pear instead of an apple, or leaving out the sweet potato. Use your imagination; make it your own, enjoy!
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Topics: Chef Whims | 2 Comments »
November 2nd, 2009 at 9:41 pm
mmmm….. I’m going to make this. But maybe with turkey… do you think it would be good with turkey?
November 2nd, 2009 at 9:48 pm
I think it’d be nice with turkey – maybe smoked turkey from deli counter? And maybe swiss cheese instead of the gruyere?