Friday, January 9, 2009

Sour Cream Potato Gratin

  • 2 pound potatoes
  • 2 cups cheese
  • 6 tablespoons sour cream
  • 2 tablespoon olive oil
  • 1 garlic clove
  • 1/2 cup chicken broth
  • 1 teaspoon salt
  • black pepper
  • chives
  1. Heat oven to 400F (200C).
  2. If you can’t beat them, just use ‘em for cheap labour. Kiddo always has his grubby little hands in my photos :)
  3. Peel your potatoes and slice them. Go for 1/8 inch slices. Throw the slices in a big bowl of cold water until you’re ready to use them—it will remove the surface starch and keep them from discoloring.
  4. I like a hint of garlic to my gratin but I don’t want the garlic fumes to rise up from the baking dish, so I opted for 1 medium sized clove.
  5. Chives. Need I say more? So bright green, so crispy and so fresh. I love them. Perfect mix between mild onions and garlic. Ok, I admit I had direct sunlight to my advantage when taking these shots, but still! Grab a good handful, wash them and finely chop them.
  6. Grab yourself a bowl and mix 6 slightly heaping tbsp (low fat) sour cream, 2 tbsp olive oil, 1 tsp salt, pepper to taste and the chopped chives. I went for low fat sour cream.
  7. Give it a good stir and taste to see if it needs anymore salt or pepper. Keep in mind that you’ll be adding cheese and broth as well, ok!
  8. Add 1 1/2 cup of cheese. Mine was a really aged and spicy Gouda cheese, but you can go for gruyere or a spicy cheddar as well.
  9. Drain the potato slices and lightly dab them with a paper towel.
  10. Now most people would just layer the potato slices and pour the cream on top. Not me. I like to be different! I prefer coating all the potato slices before I put them in. This way I know each and every potato slice is covered with the cream & cheese mix.
  11. Lightly grease an oven dish or roasting tray.
  12. Now start layering those slices. There’s probably gonna be a little cream left on the bottom of the bowl, just pour it in as well. Because sour cream is a lot more compact than heavy cream, I’m adding a little liquid in the form of chicken broth. It also adds a little extra flavor.
  13. Pop the potatoes in the oven for 35 minutes until they’re starting to turn golden brown. Take them out, use a fork to check for readiness. When the potatoes are nearly tender, sprinkle the remaining 1/2 cup of cheese on top and put them back in the oven for 10 to 15 more minutes.

Found On: Dutch Girl Cooking