Hubert Keller Owner/ Celebrity Chef of Fleur de Lys, Fleur, & Burger Bar. 2011 Forbes Four Stars, Michelin Star, Les Grand Tables du Monde, Gayot Top Ten Best Restaurant Winner.  Top Chef Masters Finalist. Bravo's Top Chef & Top Chef Just Desserts Judge.
recipes from Hubert Keller

Potato Gratin

Back to Recipes Listing           Episode: 311     Episode Name: Beef Wellington

Ingredients:

Serves 4

3 cloves garlic, finely chopped
2 cups half and half
1 cup Gruyere cheese, grated
1/8 teaspoon ground nutmeg
½ teaspoon salt
¼ teaspoon black pepper
2 tablespoons butter, melted
6 small russet potatoes, peeled and thinly sliced (about 1/8” thick)




 

 

Directions:

  1. In a small bowl, combine garlic, half and half, Gruyere cheese, nutmeg, salt and pepper.
  2. Brush the butter into a small cast iron dish, or other small casserole pan.
  3. Place some of the potatoes in a thin, even layer on the bottom of the pan, and top with 2-3 tablespoons of cheese mixture.
  4. Continue layering potatoes and half and half, ending with the cheese mixture until your dish is full.
  5. Place in preheated oven and bake 25-30 minutes, or until potatoes are tender and cheese is browned on top.

Secrets:

  • While most potato gratin recipes use heavy cream and eggs, this recipe is a way to achieve a gratin that is just as rich and delicious, but with only half of the fat!