Potato Gratin By Williams Sonoma Recipes

POTATO GRATIN BY WILLIAMS-SONOMA

Steps:

• Position a rack in the center of an oven and preheat to 350 degrees. Butter a shallow 2 quart ceramic baking dish.
• In a large bowl, combine the cream, eggs, salt, pepper and nutmeg and whisk just until blended. Add the potatoes and toss gently until evenly mixed.
• Transfer to the prepared baking dish. Using your fingertips, spread the potatoes in an even layer, pressing them lightly so they absorb the liquid. Sprinkle the cheese and then the parsley evenly over the top.
• Cover the dish tightly with foil and bake for 45 minutes. Remove the foil and ocntinue baking until the top is golden, the gratin is bubbling and the potatoes are for tender, 15 to 20 minutes or more.
• Let stand for 10 minutes before serving.

POTATO-LEEK GRATIN

Steps:

• In 12" nonstick fry pan over medium heat, melt 4 Tbs. butter. Add leeks and salt, stirring to coat leeks with butter. Cover and cook, stirring occasionally, until leeks are tender, about 20 minutes.
• Add thyme, nutmeg, pepper, and cream. Simmer, uncovered, stirring occasionally, until thickened, about 15 minutes. Transfer to bowl. Let cool. Wipe out pan, grease, with 1 Tbs. butter.
• Preheat oven to 400 degrees F.
• In bowl, combine cheeses. Layer one-third of potatoes in fry pan. Spread one-third of leek mixture on top. Sprinkle with one-third of cheeses, then
• 1 Tbs. chives. Repeat layering, two more times, reserving 1 Tbs. chives. Cover pan; transfer to oven. Bake 45 minutes. Remove lid and bake until potatoes are tender and crust is golden brown, about 30 minutes more.
• Sprinkle remaining chives on top. Let stand 15 minutes before serving.