Potato and Basil Gratin
Present on a bed of bitter greens and serve with a glass of white wine for a fine lunch.
Preheat oven to 375 degrees. Cook the potatoes in a pot of salted boiling water for 10 minutes. Drain and cool to room temperature. Remove skins and cut into ¼ inch slices.
Arrange 1/3 of slices in a thin layer on bottom of a round 10” baking dish rubbed lightly with olive oil. Sprinkle 1/3 of the basil over the potatoes. Cover with ½ of the remaining potatoes and the remaining basil. Top with the rest of the potatoes.
Combine the cream and spices in a bowl. Slowly drizzle the mix over the potatoes. Bake for 1½ hours or until cream is thick and the potatoes are very tender. Sprinkle cheese over the top and bake until the cheese is melted, about 5 minutes. Remove from the oven, and let stand for 10 minutes before serving.
Ingredients
- 2 medium boiling potatoes
- 1 Tsp each salt, pepper, mace, and allspice
- 2 cups fresh basil leaves
- ¼ pound fontina or domestic provolone
- 2 ½ cups heavy cream
- cheese, grated
- 1 TBS ground coriander seed
Overview
- Cooking Time: 90 mins
- Serves: 2
- Difficulty Level: 3
- Where To Cook: stove top, oven.