Wednesday, March 9, 2016

Pot O' Gold Potato Gratin (An Ultimate Recipe Challenge Blog Hop)


I'm so excited to team up with The Kim Six Fix and this group of amazing bloggers to share The Ultimate Recipe Challenge Blog Hop with you today! Each challenge will have a theme ingredient and our first challenge ingredient is potatoes. (Endless possibilities right?!)



We love combining cheddar and Gruyere cheeses in our homemade macaroni and cheese but for this challenge we decided to try mixing Gruyere with a Dubliner for a St. Patrick's Day spin on a potato gratin.  



We used our mandoline slicer to get the potatoes super thin but you could also use the slicing attachment on a food processor. Just get them as thin as you can!


The bubbling cream mixture that froths out of the sides of this dish when it's finished is practically dessert-like and it smells like fondue while it's cooking. Even though we make this for a side dish, it's rich enough that it could easily be the main dish served with a salad. My thoughts are more along the line of 'so rich it's best served with a good steak and an even better wine' but that's just me. 



Our 'Pot O' Gold Gratin' came out so savory and delicious and I can't wait to try the recipes the other bloggers came up with for the challenge!

Ingredients:

3 Pounds Gold Potatoes
1 Cup Finely Shredded Gruyere Cheese
1 Cup Finely Shredded Dubliner
3/4 Cup Whole Milk
1 3/4 Cups Heavy Cream
2 Cloves Fresh Garlic (smashed)
1 Tablespoon chopped fresh dill (plus more for garnish)
Salt and Pepper
Butter for dish


Steps:

1. Preheat oven to 350 degrees

2. Butter the bottom and the sides of a casserole/baking dish

3. Peel and thinly slice the potatoes using a mandoline slicer or food processor ( about 1/8 inch)

4. Combine milk, cream, chopped dill, and the smashed garlic in a saucepan and bring to a low simmer

5. While cream mixture is warming, grate cheeses 

7. Layer the potatoes and cheese like a lasagna, seasoning as you go with salt and pepper and reserving about 1/4 of the cheese for the topping

8. Pour cream mixture through a fine mesh strainer over the dish to catch the garlic cloves and dill

9. Press hands down on top of the potato mixture forcing the liquid between the layers of the potatoes

10. Sprinkle remaining cheese mixture over the top layer

11. Bake for 90 minutes or until the cheese is bubbling and browning to look like a Pot 'O Gold!

Garnish the finished dish with some sprigs of dill and serve in cheesy stacks. Enjoy!



Recipe adapted from Martha Stewart's Potato Gratin


Be sure to check out how all of the other bloggers used their Potatoes in this Ultimate Recipe Challenge! 


10 comments:

  1. You had me at "gruyere and cheddar" (especially cheddar cheese that isn't dayglo orange! Oh yum!

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    1. For the next challenge I nominate CHEESE! hahaha

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  2. YUMMM! I love dill...I also HAVE to try these cheeses. They are new to me and are probably amazing!! Thanks you for the wonderful recipe! ;)

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    Replies
    1. I think I could've added more dill but the cheese was just right- definitely try them!

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  3. Oh, how I love to try different cheeses and combinations of cheese. Your dish kicks old-fashioned cheesy potatotes up a notch. Can't wait to try them.

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  4. This casserole looks so good. I love all the cheese ingredients. Will be trying soon. Thanks for sharing

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  5. Those are two of my favorite cheeses. This looks awesome!

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  6. This looks amazing! I only recently made gratin potatoes and they were really rich, but totally worth it. Love the cheeses you used, and I'm in the same mindset...rich food calls for even better accompaniments!

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  7. I haven't ever tried Dubliner cheese before. I am itching to try your recipe very soon. My family will love it!

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  8. Your potato recipe sounds wonderful. I need to try your recipe and I love the cheese you used!!

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