Potato Rice and Grain Recipes

Potatoes Ashley

Sunday night’s menu, for a handsome young couple of in-laws (and her
name was Ashley), was grilled ribs, steamed and sautéed asparagus
and Potatoes Gratinée.
But I forgot to buy garlic and we were low on Reggiano Parmigiano.”
So here we have:

Potatoes Ashley

1t         butter

12oz     heavy cream

1T        fines herbes (see note)

4-5       pinches of salt or about 1/2t

4-6       grinds of pepper corns

10oz     Jarlsburg cheese, grated

2           large shallots

4           large white potatoes, unpeeled

1.   Butter a 14×9 or 12×12 inch pan

2.   Mix together the heavy cream, fines herbes and S/P and
set aside

3.   Grate the cheese and set aside

4.   Slice the shallots thinly, break the slices apart and
set aside

5.   Slice the potatoes with a mandoline,
or a knife, about 3/16″ thick

6.    Immediately, layer sliced potatoes in overlap

·   Drizzle on some of the cream mixture (stir often to suspend the herbs and pepper)

·   Add a few shallot slices

·   Add a sprinkle of grated cheese

7.   Repeat Step 6 for 4 layers or until you run out of potato

8.   Cover with foil or parchment paper

9.   Bake at 400F for 20 minutes covered and another 40 to
50 minutes uncovered or until the potatoes are fork tender

10. Hold or serve

Note: Fines Herbes is available in many supermarket spice racks.
It is a combination  of finely chopped chervil, parsley, chives and tarragon and maybe marjoram and savory.

You may also like...

Popular Articles...