Page 69 - Indulgence

Potato Gratin with Cream & Garlic

Growing up, the one thing I clearly remember my Mother letting me help with in the
kitchen was making the Scalloped Potatoes. My Dad would thinly slice the potatoes

for me then I would layer the potatoes with flour and Milnot before baking them to
tenderness. This recipe definitely takes my original one to a new level. Mine didn’t
even have any cheese in it! The heavy cream, garlic and fresh Parmesan cheese is

accented beautifully with white or red wines. Consider pairing with a white wine made
from Viognier, Pinot Grigio, Chardonnay or Sauvignon Blanc grapes. For reds, a wine
made from Pinot Noir, Sangiovese, Merlot, Malbec or Grenache grapes.

3-4 large russet potatoes, peeled, thinly sliced

1 cup heavy cream
1/3 cup flour
2 tablespoons chicken base or chicken flavor stock granules

4 cloves garlic, minced
1 cup freshly grated Parmesan cheese
Dried chives

Salt and white pepper

Preheat oven to 375 degrees F.

Place heavy cream in microwavable bowl and stir in chicken base
or chicken flavor stock granules and minced garlic. Heat 1
minute at a time on half-power until warmed (total time 3-4

minutes).

Pour a thin layer of cream in the bottom of a 9” by 12” baking

dish.

Layer potatoes, salt & white pepper, sprinkle of flour, whipping
cream and garlic mixture, Parmesan cheese and dried chives.

Cover with foil and bake 1 hour or until potatoes are tender.

Remove foil and bake until top is browned slightly.

Yield: SERVES 4