Now, I’m going to get the cream going for my potatoes. Now I don’t like to take the time to make potatoes gratin and it’s very fuzzy process. You got to use them in lean and very thinly slice all the potatoes. I make a more rustic kind of knock off the potatoes gratin. So I’m going to gently heat this cream with a couple of gloves of garlic and infuse that flavor along with some herbs right into the cream itself. I don’t even have to chop anything because the heats will do all the work of spreading the flavor right through all of the cream.
Two cloves of garlic or you could use onion or shallot, little chunk of onion, a little piece of shallot in there, a couple sprigs of sage in there. I’m going to strain this so I can leave everything whole, a couple of sprigs of nice, fresh Rosemary. These are all herbs that I chose because they go well with poultry and a little sprig of thyme.
Now I’m going to turn that on gentle heat. Now this is a very rustic version of potatoes gratin. Now normally it’s made with very thinly slice starchy potatoes that are layered in between cream and cheese. I’m taking a selection of small potatoes. I have fingerling potatoes, purple Peruvian potatoes and these cute little red new potatoes. You can use any combination you like. You just want to of course chop them or cut them in half so they’re all about the same thickness just so they cook in about the same amount of time.
Now here comes the gratin part. I’ve got some cream that I infuse here with lots of fresh herbs. I use a combination of sage, thyme and rosemary. Put a couple of cloves of garlic in there as well and now I’m just straining it. I didn’t have to take the time to chop the garlic or the herbs but I got all the flavor in there because as soon as I added the heat, of course the cream became infuse with all that flavor.
I’m going to just top it off here. I had about two cups of cream that I use there. I want to make sure the cream comes up to the top of the potatoes. I’m going to put one more spill down over the top and then I’m going to add lots of Parmesan or Reggiano cheese on top and little salt and pepper of course and then it’s ready to go into the 400 degree oven until the potatoes are nice and tender.
I’ve got my beautiful potatoes in here. Oh yeah, they smell awesome, they look rich and golden. Now this is a combination of purple Peruvian potatoes, fingerling potatoes and new potatoes. I just course chop them all of that the same size. Tell me that is a little more interesting than your regular old whip potatoes, right?
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