Imported from YouTube
Potato Gratin with Gruyère, Garlic Butter, and Thyme
A showstopping potato dauphinoise-style gratin made with thick-cut Agria potatoes, garlic-infused butter and cream, Gruyère, and thyme. The potatoes are steamed in a bain-marie, chilled in molds, then reheated until crisp outside with a melted cheese center.
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Ingredients
- Agria potatoes (Cut into fairly thick cross-sectional slices)
- Butter (Use a generous amount; browned before infusing)
- Garlic (Thinly sliced for the butter infusion; some is also used as confit garlic in the potato stack)
- Cream (Added to the garlic butter and kept warm without reducing)
- Thyme (Half is used in the warm cream infusion and some is added to the potato stack)
- Gruyère cheese (Used between potato layers, inside the chilled gratin, and grated over the top)
- Confit garlic (Added to the layered potato stack)
- Boiling water (For the bain-marie; add enough to cover nearly all of the potato, leaving possibly the top uncovered)
- Salt (Used before the final oven stage; the transcript appears to refer to Maldon salt)
- Chives (For finishing the gratin)
Steps
- 1
Prepare the garlic butter. Melt a generous amount of butter and continue until it starts to brown.
- 2
Add the thinly sliced garlic to the browned butter and infuse it. Remove the garlic once the butter has taken on its flavor.
- 3
Add some cream to the infused butter. Add half of the thyme and keep the mixture warm; do not reduce it.
- 4
Use an Agria potato and cut it into fairly thick cross-sectional slices, as appropriate for a dauphinoise.
- 5
Prepare the molds with the cut paper cartouche described in the source, referred to as a “micro-touche.”
- 6
Start layering the potato slices into the molds to form a small stack.
- 7
Spoon a little of the warm garlic cream over the potato layers.
- 8
Add a slice of Gruyère, some of the confit garlic, and a little thyme to the potato stack.
- 9
Place the filled molds into a tin or other bain-marie setup. Pour in boiling water until it covers nearly all of the potatoes, possibly leaving the tops uncovered.
- 10
Transfer the bain-marie to a preheated oven and cook the gratins until the potatoes have the intended soft, steamed texture. The source does not provide an oven temperature or cooking time.
- 11
Remove the small molds from the tin and refrigerate them until completely cold.
- 12
When cold, run a sharp knife around each gratin, turn it over, and push from the other side to release it. Remove the paper cartouche from the bottom and take out the interior as shown in the source.
- 13
Insert a small piece of Gruyère into the center of each potato gratin, then finish with grated Gruyère over the top to conceal the opening.
- 14
Return the potatoes to a preheated oven with a little oil and salt, and finish with a layer of chives on top. Cook until the exterior is crisp and the cheese in the center has melted.
Notes
The source does not provide ingredient quantities, mold size, oven temperature, cooking time, chilling time, or an exact yield. It also refers to a prior confit-garlic preparation without explaining how that garlic was made. The final-stage oil is mentioned in the transcript as “a little bit of mold,” which appears to be an OCR/transcription error; it has therefore not been added as a separate quantified ingredient.
Nutrition per serving
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