Potatoes Au Gratin
According to Google, Potatoes gratiné is "one of the most common of gratins and is known by various names. In North America, the dish is referred to variously as scalloped potatoes, potatoes au gratin, or au gratin potatoes. In French-speaking Canada, the dish is referred to as patates au gratin."
Gratin is a "widespread culinary technique used in food preparation in which an ingredient is topped with a browned crust, often using breadcrumbs, grated cheese, egg and/or butter" (I used Gruyère cheese.) "Gratin originated in French cuisine and is usually prepared in a shallow dish of some kind. A gratin is baked or cooked under an overhead grill or broiler to form a golden crust on top and is traditionally served in its baking dish" (although I put it on a plate.)
According to more research, Gruyère cheese "was referred to by the historian Hisely-who attributes the name Gruyère as coming from the word ‘Grand-gruyer’, meaning ‘forest guard’ – a high administrator and judge, charged with the protection of forests." Other aspects of the Gruyère history are also interesting to read.
Decided to give this one a try. Enjoy!
Ingredient List
9 slices Bacon
5 Golden Potatoes
3/4 teaspoon salt
1/2 teaspoon ground black pepper
Fresh Arugula (as required)
3/4 cup milk
1 1/4 cup whipping cream
1/4 teaspoon green/yellow 7 Pod powder/flakes (also to desired heat)
1 Cup Gruyère Cheese grated
Butter cooking spray
To Prepare Gratin
1. Coat dish for use with butter spray. Layer 1/3 of gold potatoes into dish, overlapping potatoes slightly.
2. Sprinkle 1/4 teaspoon salt, 1/8 teaspoon black pepper, and small amount of 7 Pod powder over potatoes.
3. Top potatoes with roughly half the Arugula may be required.
4. Over Arugula, layer 1/3 of prepared grated Gruyère cheese and 1/3 of prepared bacon.
5. Pour 1/2 cup of cream mixture over cheese/bacon layer.
6. Repeat layering process.
7. Top with additional layer of remaining potatoes. Sprinkle remaining salt, black pepper, and small amount of 7 Pod powder over potatoes, then remaining cream mixture.
8. Bake gratin uncovered for 1 hour and 15 minutes. Enjoy.
To prepare Bacon:
1. Cook several slices of bacon at a time in a skillet until done. Transfer bacon to paper towels to dry, and blot as required.
2. Slice bacon into pieces with sharp knife, removing end parts of bacon (or other pieces if necessary.)
3. Refrigerate bacon pieces until ready to prepare dish.
4. When ready to prepare gratin, layer 1/3 bacon on top of arugula as needed. Repeat layering.
To prepare Arugula:
1. Wash Arugula. Refrigerate until ready to prepare dish.
2. When ready to prepare gratin, break off portions for use and layer 1/2 of Arugula (use best judgment) on top of 1/3 of golden potatoes in bottom of dish. Repeat layering as required.
To prepare Potatoes:
1. Wash Potatoes. Peel and rinse as potatoes dictate.
2. Slice Potatoes in thin roughly circular shapes, removing end pieces as applicable.
3. Refrigerate until ready to prepare dish.
4. When ready to prepare gratin, layer 1/3 of golden potatoes in bottom of dish. Repeat layering.
To prepare Gruyère Cheese:
1. Remove Gruyère cheese from packaging. (Optional rinse here, learned after dish completed. hehe.) Grate Gruyère onto plate.
2. Transfer 1 Cup (close as possible for me) Gruyère to bowl, and then refrigerate until ready.
3. When ready to prepare gratin, layer 1/3 of Gruyère cheese on top of Bacon. Repeat layering.
To prepare Cream Mixture:
1. Mix 1 1/4 cup (close as possible for me) Whipping Cream and 3/4 cup milk into bowl.
2. If not immediately needed, refrigerate.
3. When ready to prepare gratin, pour 1/2 cup cream mixture over layer of Gruyère cheese/bacon. Repeat layering.
4. Pour remaining cream mixture over top of dish.
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