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Ingredients |
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2 to 3 shoots |
green garlic, about 1/4 pound |
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1 cup |
milk |
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1 cup |
heavy cream |
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1/2 teaspoon |
black peppercorns |
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4 sprigs |
flat-leaf parsley |
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2 sprigs |
fresh thyme |
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1 sprig |
fresh organo or marjoram |
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1 |
bay leaf |
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1 1/2 tablespoon |
olive oil |
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salt and pepper |
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2 pounds |
large Yellow Finn or Yukon Gold potatoes |
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1/4 pound |
Gruyere cheese, grated, about 1 1/2 cups |
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2 tablespoons |
chopped chives |
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1 ounce |
Parmesan cheese, grated, about 1/3 cup |
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Instructions |
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1.
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Trim off the base of the garlic shoots and discard. Thinly slice the white parts until you have 1/2 cup; set aside. (If there's extra garlic, save it for another dish.) Roughly chop the tops until you have 1/2 cup. In sa samll, havy-bottomed saucepan, combine the milk and the cream with the garlic, peppercorns, herb sprigs, and bay leaf. Bring to a simmer and cook over medium heat for 5 minutes. Remove the pan from the heat and set aside to steep for 30 minutes.
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2.
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Preheat the oven to 375°F.
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3.
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Heat the oil in a small skillet and add the sliced garlic, 1/4 teaspoon salt, and a pinch of pepper. Cook over medium heat until soft, about 3 minutes, adding a little water if needed to keep the garlic from sticking to the pan.
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4.
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Butter a 2-quart, square baking dish. With a mandoline or sharp knife, thinly slice the potatoes. Lay one-quarter of them in the bottom of the dish, overlappoing the slices in rows as you go. Sprinkle with salt and pepper, half the Gruyere, and 1 tablespoon of the chives. Continue with another layer of potatoes, sprinkle with salt and pepper, spread the garlic on top. Make another layer of potatoes, sprinkle with salt and pepper, the remaining Gruyere, and the chives. Make the final layer of potatoes and sprinkle with salt and pepper. Strain the cream and pour it over the top. Cover the dish and bake for 45 to minutes. Uncover and use a spoon to push the potatoes under the cream. (The gratin will cook more quickly and evenly if you do this a couple of times during the baking.) Sprinkle the Parmesan over and bake, uncovered, until golden brown and bubbling, about 20 minutes. Allow the gratin to set for a few minutes before you cut into it.
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If green garlic is not available, use a combination of roasted garlic and sauteed onions or leeks in its place.
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... an excerpt of:
"Everyday Greens" (Scribner)
click on the cover to see it at Amazon.com
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This recipe is provided courtesy of:
Your radio home for food, fun and friends.
Reprinted with permission.
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