Herb and Shallot Potato Gratin
Inspired by a potato gratin at Restaurant Daniel in New York City, this gratin achieves a creamy texture without any dairy, and gets great flavor from thyme and rosemary.
Inspired by a potato gratin at Restaurant Daniel in New York City, this gratin achieves a creamy texture without any dairy, and gets great flavor from thyme and rosemary.
I used a springform pan but quickly realized that the juice was going to leak out after I had already started layering the potatoes. Heavy-duty foil saved the day and the dish turned out perfect! Delicious and pretty easy if you have a mandoline.
Tasted good but don’t bother if you want it to look like this. It was not aesthetic whatsoever. I am an avid cook and the potatoes do not stay together as a circle. Also, the recipe is not honest. The photo has brown sides.. there is no way that they didn’t use another tool to create that effect. A broil does not broil the sides..
FANTASTIC recipe! If you make this EXACTLY as the directions call for, and remove the parchment and foil to allow the broth reduction to absorb, after inverting and browning the top it will not slide around. Making sure the liquid is cooked off is important. Very elegant, very scrumptious and I will absolutely make this again, and again! I used a mandolin to slice my potatoes evenly and thin - perfect!
This was not a good recipe, the potatoes do not stay together
Much better when using leftover poultry gravy. Richer in flavor. Don’t think every layer needs salt. Melt it into the gravy. FANTASTIC the next day pan fried as hashbrowns for breakfast.
Full of flavor and a great alternative to creamy scalloped potatoes!
Why not use a springform pan?