Potato Gratin


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We do not go out a lot, but when we do, there is a few places that we enjoyed going for the atmosphere and of course the food.

One of our favorite restaurant is Rick Irwin in Greenville. It has a wonderful ambiance, the restaurant is very cozy and the food always great. When I go there, I always, always order fish. My husband on the other hand, always, always order steak or filet mignon and ….potatoes;-)

Last week, in order to give my in-laws their mother and father day present, we decided to go to Rick Irwin for dinner. Though I was looking for some great food, I really had no clue what i would be eating as I always look for the specials.

My husband on the other hand was already dreaming at the idea of getting his favorite potato dish. It was such a disapointment though when his favorite potato was no longer on the menu: Potato Gratin.

Potato Gratin can be many things, but here it was basically a scalloped potato with a cream base and some old style mustard.

Since he was so “crushed”, I decided that maybe I could make those one night this week. After trying to think what it tasted like, this is the recipe I came up with. It is not Rick Irwin’s, but according to my husband, it tastes just as good and that is good enough for me;-)

Old Style Mustard Potato Gratin:

Ingredients for a casserole dish for 6-8 people:

  • 9 potatoes or 1 1/2 large potatoes per person,
  • for about 8 potatoes you will need 2 -2 1/2 cup of heavy cream,
  • 1/4 cup of the old style Dijon Mustard,
  •  2 tsp to 1/2 tbsp of salt.
  1. Slice the potatoes very thinly.
  2. Place them in the large round mold and cover the mold with the octogonal silpat.
  3. Microwave on high for 8 minutes.
  4. Once the potatoes have cooked. Prepare the gratin. In a large bowl, stir the heavy cream, the salt and mustard until it is well mixed.
  5. Place the large round onto a medium perforated sheet.
  6. Place 1/3 of the potatoes in the  large round mold.
  7. Pour 1/3 of the heavy cream  mixture and sprinkle some salt.
  8. Place another 1/3 of potatoes and repeat the process until you have used all the potatoes and all the cream.
  9. Bake in an already warm at 400 oven for 30 minutes. The potatoes should melt in your mouth.

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You can also substitute milk to heavy cream.

Bon Appetit and Happy Cooking!!!

Boursin Potato au Gratin



Potato, potato, potato… Are you surprised to see those again in this blog;-) not really, right?! Well it is easy to fix potato, what gets hard is coming up with new ways to fix them… I guess you could say that i could use and resuse and overuse one or two recipe, but it would be boring… where would be the fun of cooking? I thought this recipe in one of the Demarle Cookbook. It sounded good, so here it is… Now I will warm you, this recipe is very rich, so be advised!!!

Ingredients: 1 1/2 large potatoes per person, 1 1/2 cup of heavy cream, 1 pack of boursin cheese, coarsely ground black pepper, salt to taste.

Slice the potatoes very thinly. Place them in the large round mold and cover the mold with the octogonal silpat. Microwave on high for 5 minutes. Once the potatoes have cooked. Prepare the gratin. In a large bowl, stir the heavy cream and the boursin cheese until it is well mixed. Place 1/3 of the potatoes in the same large round mold, empty 1/3 of the heavy cream boursin mixture, place another 1/3 of potatoes and repeat the process until you have used all the potatoes and all the boursin mixture. Top the potatoes with 1/2 cup of toasted bread crumbs. Bake in an already warm at 375 oven for 30 minutes. YUM!!!

My family loved it… the best part.. it is was easy to clean up:-) no more cheese stuck on the rims of my dish…

Bon Appetit and Happy Cooking!!!