Potato Gratin "Boome-style"

Potato Gratin "Boome-style"

Prep Time Prep: 10m Cook Time Cook: 35m Total Time Total: 45m

Yield: 4 servings

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side-dish

  • 1 pound baby new potatoes
  • 2 cups grated Gruyere cheese
  • 1 cup heavy cream
  • 1 tablespoon unsalted butter
  • 1 teaspoon freshly ground black pepper
  1. Preheat oven to 375 degrees F.
  2. Place the baby new potatoes with skins on into a large saucepan of cold, salted water, place the saucepan onto a medium heat and bring the potatoes to boil. Boil the potatoes for about 15 minutes, until a knife can easily be inserted, but potatoes are not falling apart.
  3. Drain potatoes and place them back into the pan. Using a fork roughly mash up leaving nice big potato chunks. Mix in the grated cheese, heavy cream, butter and black pepper. Take a foil lined baking sheet and place 4 rings (2-inches wide) on top. Fill each ring with potato mixture and place in oven for 20 minutes until the top is nice and golden brown.
  4. Using a wide spatula, transfer the ring of potatoes to each plate. Holding the edge of the hot ring with a kitchen towel, cut around the potatoes to loosen them. Remove the ring and serve hot.

Ingredients

  • 1 pound baby new potatoes
  • 2 cups grated Gruyere cheese
  • 1 cup heavy cream
  • 1 tablespoon unsalted butter
  • 1 teaspoon freshly ground black pepper

Instructions

  1. Preheat oven to 375 degrees F.
  2. Place the baby new potatoes with skins on into a large saucepan of cold, salted water, place the saucepan onto a medium heat and bring the potatoes to boil. Boil the potatoes for about 15 minutes, until a knife can easily be inserted, but potatoes are not falling apart.
  3. Drain potatoes and place them back into the pan. Using a fork roughly mash up leaving nice big potato chunks. Mix in the grated cheese, heavy cream, butter and black pepper. Take a foil lined baking sheet and place 4 rings (2-inches wide) on top. Fill each ring with potato mixture and place in oven for 20 minutes until the top is nice and golden brown.
  4. Using a wide spatula, transfer the ring of potatoes to each plate. Holding the edge of the hot ring with a kitchen towel, cut around the potatoes to loosen them. Remove the ring and serve hot.