Served early. On Friday. I had Friday off work so I decided to bake our ham on Good Friday instead of Easter Sunday. I’m a purist when it comes to ham. I don’t like glazes of any kind. Usually I buy a bone in ham, but this one was a boneless one from my favourite local butcher.
With the ham we had Southern simmered green beans, mashed sweet potato, and potato gratin. I love these potatoes because they are cooked in heavy cream. So rich, so good.
I don’t usually follow a recipe when making a Potato Gratin. Use the following as a guideline and adjust everything to your own taste.
For a rich dish, use butter and whipping cream.
3 to 5 Russet Potatoes (or more depending on number of servings required)
1 garlic clove
1 teaspoon fresh thyme (optional)
cream (or milk) (Creams so much better)
Gruyère cheese as well as cheddars and blue cheeses can be added for a different taste all together.
Salt and pepper
Rub cut garlic clove over the surface of a gratin or casserole dish.
Slice potatoes and place in pot and add enough cream to almost cover. Add the garlic clove, thyme, salt and pepper. Bring to a boil and simmer for a few minutes, stirring often so the potatoes do not stick. When the potatoes have released some of their starch and thickened the liquid,remove the garlic clove, add 1 to 2 tablespoons butter and some grated Parmesan cheese. Pour into prepared casserole dish, dot with butter and sprinkle with some more Parmesan cheese.
Bake in a 375°F oven for 45 to 55 minutes or until potatoes are tender. Remove from oven and let sit for 10 minutes before serving.
Another way to make a potato Gratin is to saute some thinly sliced onions in olive oil or butter until golden, add some thyme, and some chicken broth. Add the potatoes, salt and pepper and bring to a boil. Pour into a buttered casserole dish sprinkle with some Parmesan cheese and bake until cooked.