Sunday, November 19, 2017

Potatoes Gratiné #FabulousFallBounty #Sponsored

 This is a sponsored post written by me on behalf of the sponsors of #FabulousFallBounty.
I received complimentary product for the purpose of review and recipe development,
but all opinions are honest and they are my own. This page may contain affiliate links.

Here we are at the third day of our celebration of #FabulousFallBounty. You can read more about the event: here. And, once again, many thanks to our event sponsors: Silpat for a handy silicone mat; Le Creuset for a lovely serving platter; and Melissa's Produce for providing the bloggers with a beautiful box of goodies, including the acorn squash and peeled, steamed chestnuts I used here.

The Creations



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*, 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 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 for recipe development, however, I have received no additional compensation for my post. My opinion is 100% my own and 100% accurate.

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