A Classic Potato Gratin With No Recipe

 

Have you ever had a friend who knows no strangers? The kind of genuine person to whom everyone in the room gravitates — someone who doesn’t have to work at meeting new people, because somehow it is coded into their DNA for others to like them?

For me a potato gratin is just such a friend. A friend who hangs out with all the cool entrees too: a mustard crusted beef tenderloin  taking a bath in a flavorful sauce or a perfectly roasted chicken with crackly brown skin are its best friends.

But, to its credit, a potato gratin knows enough to complement all the other dishes and, with the exception of a few rules, remains unfussy enough not to need a recipe and somehow is always perfectly put together for any holiday gathering.

How to Make Potato Gratin Without a Recipe

1. Peel your potatoes. For a 10-inch oval gratin pan, I like to use six to eight medium-sized Yukon Gold potatoes — about 2 1/2 pounds. (Don’t worry: If you overdo it, you can snack on leftovers after step 6.)

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2. Slice the potatoes an 1/8-inch thick, ideally on a mandoline right into a heavy bottomed pot. Add a few minced cloves of garlic, about a teaspoon of salt, and roughly equal parts of water and milk to cover the potatoes.

Potato Gratin

3. Bring it to a gentle boil over medium heat and cook the potatoes till just tender but not falling apart, then drain. By cooking the potatoes most of the way through in flavorful liquid, you don’t have to worry about exact quantities of liquid and seasoning later on.

Potato Gratin

4. While the potatoes are cooling, grate approximately 2 1/2 cups of Gruyère or Comté cheese — they are traditional but expensive. Other cheese in the family would be gouda, fontina, or American Gruyère.

Potato Gratin

5. Get out an oval gratin, or any casserole, pie pan or dish you choose. Just take note: with a smaller circumference dish you have more creamy interior and less crunchy top and, obviously, the reverse is true for a larger gratin. Place around half the potatoes into the gratin (they don’t need to look pretty, yet). Season with salt and white pepper. Top with half the cheese and drizzle about 1/2 cup of cream over the top.

Potato Gratin

6. Starting with one slice of potato placed in the middle of the gratin, spiral the potatoes around until you reach the gratin edges. Make it look pretty — it makes a difference.

Potato Gratin

7. Top with the remaining cheese, then drizzle another 1/2 cup or so of cream over the top and around the edges so it gets to the bottom, too.

Potato Gratin

8. Bake at 425˚ F until brown and bubbly, about 30 minutes. Don’t overcook the gratin so it dries out. You want a little cream to remain on the bottom. Serve.

Potato Gratin

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Banana Cream Pie

Banana Cream Pie

With the impending second storm barreling down on the Midwest it was feeling like more than a three hour tour. In keeping the castaways at ease we dove into a family baking project, used the last three bananas and watched old episodes of Gilligan’s Island.  After tasting this pie I know why the castaways never left the island.

SERVES 6 – 8

For the pie::

1 1/4 cup graham cracker crumbs

1/4 cup sugar

1/4 cup unsalted butter, softened

4 large egg yolks

1/2 cup sugar

3 tablespoons corn starch

1/4 teaspoon fine sea salt

2 1/2 cups whole milk, do not substitute

1/4 teaspoon cardamom

2 tablespoons unsalted butter

1 teaspoon vanilla extract

3 bananas

For the brittle and whipped cream::

1/4 cup honey

1/4 teaspoon cardamom

1/2 cup macadamia nuts, toasted and chopped, a good time to toast them is when you bake the crust

2 3/4 cups heavy cream

1/4 cup powdered sugar

1 teaspoon pure vanilla extract

  1. Preheat the oven to 400 degrees. Combine the graham cracker crumbs, sugar and 1/4 cup of butter in a mixing bowl and combine with a fork until you have a mealy looking mixture.
  2. Pour the mixture into a 9 inch pie pan. Press out the crumbs until you have and even crust up the sides and bottom of the pie pan. Bake the crust until it is beginning to brown and is set. About 5 to 10 minutes. Remove it from the oven and let it cool.
  3. While the crust is cooling combine the corn starch, sugar, egg yolks, cardamom, vanilla and salt in a mixing bowl. Whisk until well combined.
  4. Place the milk into a sauce pan and bring it to a boil over medium high heat. While whisking the egg mixture add a cup of hot milk and whisk. Add the egg mixture to the milk pan and put it back over the heat.
  5. Let the pudding come to a boil and then whisk until thick. Remove it from the heat and whisk in the butter. Pour the pudding into a bowl and set the bowl into an ice bath to cool the pudding.
  6. Place the honey and the remaining cardamom into a small sauce pan and bring it to a boil over medium heat. Let it boil until it becomes very foamy.(have a cup of very cold water handy and drop a small droplet into the water. It should separate into thin brittle threads) Add the macadamia nuts and stir. Remove the brittle from the heat and pour it onto a greased parchment lined sheet tray. PLace the brittle into the fridge.
  7. Slice the bananas and layer them onto the pie crust. If the pudding has cooled pour it over the bananas. Refrigerate the pie for two hours or more.
  8. Once the pie has set make the whipped cream topping. Either with a stand mixer or a hand mixer whip the cream until it begins to thicken. Add the powdered sugar and the vanilla and whip to stiff peaks.
  9. Chop the brittle.
  10. Pipe the whipped cream onto the pie and then top with the chopped brittle. Serve.