Early Winter Potato and Greens Gratin
It’s not a shockingly new revelation that heavy cream and thin slices of potatoes bake up to be pretty delicious. While traditional gratin recipes tend to stick to gruyere and thyme as the appropriate seasonings, I like to throw in some seasonal greens along with a little bit of sage and nutmeg to really make the flavors pop.
- 2½ cups heavy cream
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- 1 tablespoon fresh thyme leaves
- 2 sage leaves, sliced thinly
- ¼ teaspoon nutmeg
- 1 clove garlic, minced
- 1 tablespoon butter, for greasing dish
- 3 pounds Russet or Yukon Gold potatoes, peeled and sliced very thinly
- ½ cup grated gruyere or hard cheese of your choice
- ½ cup grated Parmigiano-Reggiano
- 2 cups steamed greens such as spinach or mustard greens
- Preheat the oven to 375 degrees. Mix cream with seasonings and garlic. Rub a 3-quart casserole dish with butter. Mix sliced potatoes with the cream mixture. Mix together cheeses, reserving ¼ cup for topping. Layer dressed potatoes with steamed greens and ¾ cup cheese. Top with remaining cheese. Bake uncovered for around 1 hour, or until potatoes are soft and top is crusty and brown.