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bertinot bi-potato gratin

By hjanet, member

Posted: February 28th, 2012

A basic potato gratin can be customized by adding other root vegetables, meats, cheeses, and herbs. Created Using: Potato Gratin
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1-1/4 lb. Yukon Gold potatoes, peeled and sliced into 1/8-inch thick rounds
1-1/4 lb. sweet potatoes, peeled and sliced into 1/8-inch thick rounds
2-1/2 cups lower-salt chicken broth
Kosher salt
Freshly ground black pepper
2 Tbs. butter, oil, or bacon or pancetta fat
3 medium leeks, white and light-green parts only, thinly sliced
4 oz. sweet Italian sausage, casings removed, browned, and crumbled
3 oz. grated Emmentaler
3 oz. crumbled fresh or aged goat cheese
1 to 2 Tbs. chopped fresh parsley
1/4 tsp. freshly grated nutmeg
1 to 2 tsp. chopped fresh rosemary
2 to 3 tsp. chopped fresh thyme
1/2 cup fresh breadcrumbs
2 Tbs. melted unsalted butter
1/4 cup finely grated Parmigiano-Reggiano
1/4 cup finely grated Pecorino Romano

Position a rack in the center of the oven and heat the oven to 400 degrees F. Butter or oil a 3-quart gratin dish; set aside.

Put the potatoes, sweet potatoes, broth, 1/2 tsp. salt, and a few grinds of pepper in a 12-inch skillet. Simmer, partially covered, over medium to medium-low heat, stirring occasionally and gently with a rubber spatula until the potatoes are barely tender when pierced with a fork or skewer, 8 to 12 minutes.

In a medium skillet, heat butter or oil over medium-high heat and saute leeks until tender, fragrant, and lightly browned. Season to taste with salt and pepper.

Using a slotted spoon, transfer half the potato mixture to the prepared gratin dish, spreading it evenly. Layer on the leeks, sausage, Emmentaler, goat cheese, chopped fresh parsley, freshly grated nutmeg, chopped fresh rosemary, and chopped fresh thyme. Top with the remaining potato mixture spreading it evenly, and pour over any liquid remaining in the pan.

In a small bowl, combine the breadcrumbs, Parmigiano-Reggiano and Pecorino Romano, and melted butter.

Evenly scatter the topping mixture over the potatoes. Bake the gratin until it's bubbly, the top is brown, and the potatoes are completely tender when poked with a fork or a skewer, 25 to 30 minutes. Let the gratin sit for at least 10 and up to 30 minutes before serving so the liquid is fully absorbed and the layers are cohesive.


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