I have a mission. Yeah, that's it, I have a mission, a duty if you will, to share with all of you the good stuff. Seriously, the only reason you come here (which I am so VERY grateful), is because GOOD counts not calories or that little aggravation called cholesterol.
Even though I live up in the mountains in East Tennessee, I do subscribe to and even read on occasion Bon Appetit magazine. Today I am sharing one awesome potato au gratin recipe.
3/4 cup plus 2 tablespoons heavy whipping cream
1 large garlic clove, peeled
1 1/4 pounds russet potatoes, peeled, cut into 1/8-inch-thick rounds
1 1/2 teaspoons chopped fresh thyme
1/4 cup whole milk
1/2 cup coarsely grated Gruyère cheese
Place oven rack in center of oven and preheat to 350°F. Butter 9-inch-diameter glass pie dish. Place pie dish on rimmed baking sheet. Combine cream and garlic in small saucepan and bring to simmer over low heat. Cover and remove from heat.
Arrange 1/3 of potato rounds, slightly overlapping, in concentric circles in prepared pie dish; sprinkle with 1/2 teaspoon thyme and season lightly with salt and pepper. Pour 1/4 cup garlic cream over. Repeat layering 2 more times with remaining potato, thyme, salt, pepper, and garlic cream. Pour remaining garlic cream over, then 1/4 cup milk.
Sprinkle cheese over.
Bake gratin until golden on top and potatoes are very tender, 1 hour to 1 hour 10 minutes. Let potato gratin rest 10 minutes before serving.
So in the end, one day, my children will become responsible adults and bless me with grandchildren and I will knowingly smile as I see them go through..whatever, who cares just pass the potatoes.
P.S. Someone told me that when you cut the potatoes, the calories leak out. The world is full of possibilities.