Luxe French Potatoes
Serves: 3
Brad Rosenbaum
1 January 1970
Based on User reviews:
58
Spice
41
Sweetness
51
Sourness
38
mins
Prep time (avg)
5.8
Difficulty
Ingredients:
2 cups
Heavy Cream3 tsp
Nutmeg (freshly grated)Directions:
1
Add 1 1/2 tsp
2
Place rack in middle of oven and preheat to 350°F
3
Place potatoes in a large wide heavy pot
4
Salt and enough cold water to cover by 2"
5
Bring to a boil over high heat, then reduce heat to medium-low and simmer until potatoes break apart when pierced with the tip of a knife, 35–40 minutes
6
Meanwhile, cook garlic, cream, and butter in a medium saucepan over medium heat, whisking occasionally, until butter is melted
7
Whisk in nutmeg, pepper, and 1 Tbsp
8
Plus 1 tsp
9
Salt
10
Remove from heat
11
Drain potatoes and immediately pass through potato ricer into a large bowl
12
Stir in cream mixture until smooth
13
Return half of potato mixture to wide pot; reserve remaining potato mixture in bowl
14
Add Gruyère and mozzarella and cook over low heat, stirring constantly with a wooden spoon, until cheese is melted and mixture can be stretched with the spoon (like warm mozzarella), about 10 minutes
15
Transfer to gratin dish; smooth top
16
Working in batches if needed, spoon reserved potato mixture in bowl into pastry bag fitted with star tip
17
Pipe very tight rows of 1/2x1/2" rosettes on potato-cheese mixture in gratin dish
18
Bake until top is golden brown, about 45 minutes
19
Let stand 10 minutes before serving
20
Place rack in middle of oven and preheat to 350°F
21
Place potatoes in a large wide heavy pot
22
Add 1 1/2 tsp
23
Salt and enough cold water to cover by 2"
24
Bring to a boil over high heat, then reduce heat to medium-low and simmer until potatoes break apart when pierced with the tip of a knife, 35–40 minutes
25
Meanwhile, cook garlic, cream, and butter in a medium saucepan over medium heat, whisking occasionally, until butter is melted
26
Whisk in nutmeg, pepper, and 1 Tbsp
27
Plus 1 tsp
28
Salt
29
Remove from heat
30
Drain potatoes and immediately pass through potato ricer into a large bowl
31
Stir in cream mixture until smooth
32
Return half of potato mixture to wide pot; reserve remaining potato mixture in bowl
33
Add Gruyère and mozzarella and cook over low heat, stirring constantly with a wooden spoon, until cheese is melted and mixture can be stretched with the spoon (like warm mozzarella), about 10 minutes
34
Transfer to gratin dish; smooth top
35
Working in batches if needed, spoon reserved potato mixture in bowl into pastry bag fitted with star tip
36
Pipe very tight rows of 1/2x1/2" rosettes on potato-cheese mixture in gratin dish
37
Bake until top is golden brown, about 45 minutes
38
Let stand 10 minutes before serving