Friday, November 11, 2016

Potatoes Gratiné #FeastNearby #Sponsor

I created this recipe with complimentary items from Melissa's Produce. All opinions are my own.

Potatoes Gratiné is known by various names including "gratin potatoes" and "gratin de pommes de terre." But they are all the same thing: thin slices of potato are placed in a buttered dish and browned in the oven or under the grill. 


This version used Baby Dutch Yellow Potatoes from Melissa's Produce*, gluten-free breadcrumbs, parmesan, and fresh thyme. It was a comforting seasonal dish that will be on our dinner table throughout autumn and winter.

Ingredients makes 4 servings
  • 3/4 lbs potatoes
  • 1-1/2 C organic heavy cream
  • 1-1/2 C vegetable or chicken stock
  • pinch salt
  • pinch of pepper
  • 1 C grated parmesan
  • 1/4 C gluten-free panko breadcrumbs
  • 1/4 C chopped raw hazelnuts
  • 2 to 3 sprigs fresh thyme
  • 2 T butter

Procedure

Thinly slice potatoes with a knife or a mandolin.


Layer the potatoes and parmesan in an oven proof dish or ramekins. Take the leaves off one spring of thyme and sprinkle it over the top of the potatoes. 


Divide stock evenly between the ramekins. Divide the cream evenly between the ramekins, pouring carefully over the potatoes. Preheat the oven to 350 degrees F.


To make the topping, melt butter and add the breadcrumbs, hazelnut, and remaining whole sprigs of thyme. Cook until nicely toasted. Remove the thyme and spoon the topping into the ramekins.

Cover the dishes with foil - or a lid if they have one - and bake for 20 to 25 minutes. Remove the foil or cover, return to the oven and back for 10 to 12 more minutes until everything is nicely browned and the sauce bubbling.

Serve immediately. 


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*Disclosure: I received product for free from the sponsor. I have received no additional compensation for my post. My opinion is 100% my own and 100% accurate.

1 comment:

  1. I love that you added nuts to the topping of the gratine. YUM

    ReplyDelete

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