Blue Cheese Potato Gratin
Serves: 3
Iva Padberg
1 January 1970
Based on User reviews:
58
Spice
55
Sweetness
43
Sourness
45
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
Directions:
1
Preheat oven to 375°F
2
Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté onions, stirring occasionally, until they begin to brown, about 4 minutes
3
Reduce heat to moderate and cook onions, stirring occasionally, until golden brown, about 12 minutes
4
Peel potatoes and slice paper-thin crosswise (slightly less than 1/16 inch thick) with slicer
5
Combine potatoes and cream in a 2-quart heavy saucepan (potatoes on top may not be completely immersed) and bring to a boil
6
Remove from heat and cool to warm, about 30 minutes
7
Transfer one third of potatoes with a slotted spoon to a lightly oiled 3-quart shallow baking dish (reserve any cream in pan), spreading them in an even layer, then sprinkle evenly with half of onions and one third of each cheese and season with 1/4 teaspoon salt and 1/4 teaspoon pepper
8
Make 1 more layer each of potatoes, onions, cheeses, and seasoning in same manner, then top with remaining potatoes and remaining cheeses
9
(Do not season top layer
10
) Pour reserved cream evenly over top and cover tightly with foil
11
Bake in middle of oven 45 minutes
12
Increase oven temperature to 400°F, then remove foil and bake until top is golden brown, 12 to 15 minutes more
13
Let stand 15 minutes before serving
14
Preheat oven to 375°F
15
Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté onions, stirring occasionally, until they begin to brown, about 4 minutes
16
Reduce heat to moderate and cook onions, stirring occasionally, until golden brown, about 12 minutes
17
Peel potatoes and slice paper-thin crosswise (slightly less than 1/16 inch thick) with slicer
18
Combine potatoes and cream in a 2-quart heavy saucepan (potatoes on top may not be completely immersed) and bring to a boil
19
Remove from heat and cool to warm, about 30 minutes
20
Transfer one third of potatoes with a slotted spoon to a lightly oiled 3-quart shallow baking dish (reserve any cream in pan), spreading them in an even layer, then sprinkle evenly with half of onions and one third of each cheese and season with 1/4 teaspoon salt and 1/4 teaspoon pepper
21
Make 1 more layer each of potatoes, onions, cheeses, and seasoning in same manner, then top with remaining potatoes and remaining cheeses
22
(Do not season top layer
23
) Pour reserved cream evenly over top and cover tightly with foil
24
Bake in middle of oven 45 minutes
25
Increase oven temperature to 400°F, then remove foil and bake until top is golden brown, 12 to 15 minutes more
26
Let stand 15 minutes before serving