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Wednesday, November 10, 2010

Potato Gratin with Rosemary (Jessie and Steven)

2 tsp unsalted butter or margarine
11/2 cups 1% or 2% milk
½ cup nonfat half & half
2 cloves garlic chopped in large pieces
2 to 3 fresh sprigs rosemary (or 1 tsp dried)
¼ tsp nutmeg
1 cup grated Swiss cheese
½ cup grated parmesan cheese
½ cup goat cheese (crumbled)
2 pounds potatoes (about 4 medium) (Russet)
Kosher salt and white pepper

Heat oven to 350oF. Grease the baking dish with the butter or margarine. Pour the milk and half & half into a small pot. Add the rosemary, garlic, and nutmeg. Bring to a boil, cover, and remove from heat. Set aside to infuse (about 20 min). Combine the Swiss and parmesan cheeses in a bowl. Peel the potatoes and slice into 1/8 inch rounds. Arrange 1/3 potato slices in single overlapping layer in baking dish. Season with salt and pepper and top with 1/3 of the Swiss/parmesan cheese and ½ half of the goat cheese. Repeat a potato layer, salt and pepper, 1/3 Swiss/parmesan cheese, and remaining ½ goat cheese. Add the remaining potato layer and press down the layers. Remove garlic and rosemary from milk mixture and heat to a simmer. Pour over potatoes and sprinkle remaining Swiss/parmesan cheese on top. Set the baking dish on the foil-lined baking sheet and bake until top is brown and potatoes are tender (about 1h 15 min).

baking dish (about 9x13)
foil-lined baking sheet
small pot

This will serve about 6. It’s a good party dish since you don’t have to watch over it and the rosemary has a nice aroma.

From Fine Cooking Magazine (I modified the recipe to use lowfat milk instead of whole and nonfat half & half instead of heavy cream-perfectly fine!)

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