Two types of Potatoes
Starchy: Russetts – Good for baking, roasting
Waxy: Yukon Gold, New Potatoes and Fingerlings – Low in starch, creamy texture and hold their shape well
WARNING: You will be boiling your potatoes in buttermilk, NOT water.
INGREDIENTS
- 1 lb Yukon Gold Potatoes – sliced thin on a mandolin (about 1/8 inch)
If cooking later…
Put in large mixing bowl with salted water
– Refrigerate
– Drain well and put into buttermilk when ready to cook
If cooking now…
Put potato slices into 1 C buttermilk – bring to a boil, and simmer for about 8-10 minutes
– Put into strainer to drain and cool – reserve milk - 1/2 C heavy cream
- 2 TBL butter (pieces)
- 1/2 C grated Gruyere cheese
- 1 TBL thyme
- 2 cloves of garlic (minced, grated or smashed)
- onion to taste (minced or grated)
- 1 tsp salt
- 1/4 tsp pepper
- 1/4 tsp paprika
- 1/4 tsp (or less) nutmeg
- 4 tsp flour
- 1 TBL snipped Parsley (to garnish) or Cilantro or Chives
STEP BY STEP
- Prepare potatoes as indicated above
- To remaining hot milk, add heavy cream, butter, and half the Gruyere – mix to combine
- Bring mixture back to a simmer, stirring until sauce is smooth and thick
- Remove from heat
- Stir remaining ingredients (except potatoes and Gruyere) into the reserved buttermilk
- Coat bottom of baking casserole dish with butter
- Add a thin coating of sauce
- Add sliced potatoes and layer with other ingredients:
– Layer potatoes, sauce, potatoes, sauce, etc
– Finish with sauce on top
– Pour remainder of sauce gently over the potatoes - Cover (with lid or foil) and bake at 350° for 35-40 minutes
- Uncover and top w/ more cheese then cook uncovered 20 min
If it starts to burn, take it out - Let cool at least 10 minutes before plating
- 8:30 – Boil potatoes – set aside to cool
- 10:30 – Boil buttermilk, add Steps 2 and 3
- Continue Steps 5, 6, 7, 8
- Cover pan with foil
- 10:50 – Bake 350º for 35-40 minutes
- Uncover and Top with cheese
- 11:30 Cook 15-20 minutes
- Cool 10 minutes before serving
- 12:00 serve
