Difficulty Level: Easy
Servings Per Recipe: 8
Approximate Cooking Time: 50-60 Minutes
Approximate Preparation Time: 10-15 Minutes
1 heavy bottom skillet
1 wooden spoon
1 sharp knife
1 large bowl
8 tablespoons of whole milk
1 cup of grated gruyere cheese
2 tablespoons of bleu cheese
2 tablespoons of butter (salted or unsalted)
Salt, to taste
1 cup + ½ cup of heavy cream
Freshly grounded black pepper
5 cloves of garlic, minced
4 teaspoons of all-purpose flour
2 teaspoons of chopped fresh thyme
1. Take a large bowl and fill it halfway up with water. Keep it on your working surface and then move on to chop the potatoes. You may chop the potatoes in small chunks, but it’s better to slice them. To do that, peel the potatoes and then slice them into thin pieces. Once done, submerge the sliced potato pieces in the bowlful of water and let them sit in the water for some time.
2. Then preheat your oven 400 degrees Fahrenheit. After that, gently rub the potatoes with your hands in the water to clean them thoroughly. Once done, set a skillet on the hob and adjust the heat to low. Put some butter in the skillet and wait for it to melt. Once the butter has completely melted, add the minced garlic and fry it until the garlic turns aromatic.
3. Then take a bowl and put the flour in that. Then add the heavy cream to the flour in a slow stream and continuously stir while adding. This will prevent lump formation. Once done, pour the heavy cream-flour mixture over the garlic in the skillet and give the mixture a brief stir.
4. After that, add the potatoes to the heavy cream and push them lightly with the spoon. 3/4th part of the potatoes should remain submerged in the heavy cream. Season the potatoes with a pinch of salt and pepper and let the potatoes to cook on low heat for 15-20 minutes.
5. The potatoes should be soft enough but not mushy. To test whether the potatoes are cooked, just run a sharp knife through the potato slices. If the knife easily goes-in and comes out of the slices, then the potatoes are perfectly cooked.
6. After that, add the bleu cheese by breaking it in small knobs. Mix the cheese nicely in the cream and allow it to melt completely. Cook the potatoes for a couple of minutes more before inserting into the oven.
7. After that, insert the skillet into the oven and bake the gratin for 25 minutes. Once the elapses, take out the gratin from the oven and sprinkle the gruyere cheese all over the gratin. Return back the skillet in the oven and bake for an additional 5 minutes. Once the gratin is completely baked, take it out of the oven and sprinkle some fresh chopped thyme on top. Divide the gratin and serve with steak, pulled pork or baked ham.
Photo Credit : Bettycrocker.com/recipes/cheddar-potato-gratin/dac237f9-7631-40ef-9d60-f6ab56334ccc