The Luxurious Potato
If I had to be one vegetable for the rest of my life, I would, without a doubt, be a potato. Potatoes are the dreamiest and most satisfying vegetable that I know. They are so versatile and gorgeous, and demonstrate so effortlessly how the most satisfying flavors come from pure and un-fussed, simplicity. If Coco Chanel’s black dress was one dish, it would be this one. Simple, splendid, and luxurious in its restraint. I hope that you make it for those you love and make it often. It’s also a delightful addition to the holiday table and keeps well in the fridge for up to 4 days, assuming it can last that long.
Potato and Onion Gratin of my Dreams
Yield: 1 8” pie pan
Serves 1-4, depending on the appetite of the eaters
In a medium-sized skillet, over medium heat, add:
1 yellow onion, sliced
2 pinches sea salt (I use Jacobson’s Kosher Salt)
Cook, stirring often, until the onions are very limp and tender. This should take about 20 minutes
In a medium pan, add :
1 pint of Half and Half
1/4 c Heavy Cream
2 cloves of garlic, crushed (papers can still be on)
1 sprig of rosemary
1/8 c fresh sage (2-3 sprigs)
5 grates of fresh nutmeg (1/16th tsp)- omit if you are like my friend Caitlin who finds nutmeg in savory foods an abomination
Bring just to the boil, then turn to low
To that, add and fully submerge: (If the potatoes are not fully submerged, add a little more cream until they are)
5 Yukon Gold Potatoes, sliced into 1/8” thick rounds on the mandolin or with an extremely sharp knife
1 Tbs sea salt
Simmer until the potatoes are halfway cooked. (about 5-7 minutes) If you poke them with a toothpick or cake tester, they should still offer some resistance. They will finish cooking in the oven
To assemble:
Strain out the potatoes, being sure to keep all of the liquid (which you will set aside)
Place your pie pan on top of a lined sheet pan and shingle the potato slices around the pie pan, overlapping 75% of the one just laid down with the new one and fill the pan.
Sprinkle the top surface with a few pinches of salt
Spread the onions evenly over the top and tucking some in between the shingled potato slices
Cover the surface with a gentle dusting of Kaltbach Cave-Aged Gruyère Cheese (about 1/2 c)
Ladle the potato cream that you’d set aside over the top until it reaches the top edge of the pan
Put the entire thing into a 375 degree F (380 for high altitude) pre-heated oven and bake until it tells you it’s done. You’ll recognize that moment when you peek in through the oven door and see it bubbling and burbling in a quiet frenzy through the caramely browned surface
Set it somewhere safe to calm down, and sprinkle the surface with a few pinches of salt and some fresh herbs, if you have them.
I enjoy serving this at just slightly above room temperature so that you don’t burn your tongue on the oozy potatoes. It’s lovely served as an accompaniment to any meat dish, roasted veggies, and, or bright salad (such as chicory with apples and pecans and a lemon vinaigrette).