"There's nothing cozier and more comforting than a bubbling casserole of cheesy potatoes in the winter. This rustic side is often prepared in a large gratin dish, which can be plunked in the center of a table for indulgent family-style serving. However, when the holidays beckon and your menu demands a little fancifying, dress up this moreish dish by portioning and baking it in elegant individual ramekins."
"Use small (not baby) potatoes for layering into the ramekins. It's important to slice the potatoes as thinly as possible. A mandoline works best for this task, but you can also carefully cut the potatoes with a knife. Use organic potatoes when possible, and keep the skins on for extra nutrients and texture - just be sure to give the potatoes a good scrubbing and dry thoroughly before slicing. This recipe can also be prepared in a 2-quart baking dish or gratin."
Layer thinly sliced small to medium Yukon Gold potatoes with a seasoned mixture of full-fat sour cream, heavy cream, grated garlic, nutmeg, salt and black pepper, and grated Gruyere in buttered ramekins. Use a mandoline for very thin slices and keep skins on after thorough scrubbing. Press layers gently and finish with sour cream and grated cheese. Bake at 350°F on a tray until potatoes are tender and tops brown. Yield approximately eight 6-ounce servings and can be made in a 2-quart baking dish or gratin. Serve family-style or present individually for a festive side.
Read at The Mercury News
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