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WEBSITE: http://www.ByronTalbott.com
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Music by: scientistmusic.com
Song: “Coming Up (Acoustic)”
youtube.com/scientistmusic
KITCHEN EQUIPMENT:
Boos Maple Cutting Board: http://amzn.to/1Iw6tKH
Shun Kaji Chef Knife: http://amzn.to/1UdrH4z
All-Clad Sauce Pan: http://amzn.to/1Ly50oU
Porcelain Dish: http://amzn.to/1LXS8Wi
INGREDIENTS:
4 Yukon gold potatoes
2 cups of milk
2 cups of parmesan cheese
1 sprig of rosemary
2 sprigs of thyme
2 Tsp of nutmeg
2 Tbsp Dannon non-fat yogurt
Salt and Black Pepper to tast
1. In a medium sauce pot add the milk, parmesan, garlic clove, rosemary, thyme, nutmeg, and bring to a simmer for 2-3 minutes on low heat. Turn the heat off after it starts simmering
2. Clean and thinly slice the yukon gold potatoes on a mandolin.
3. Layer the potatoes over one another creating a shingled effect and alternate directions every new layer, so that the potatoes are evenly distributed. The first and the third layer should have a sprinkle of salt, parmesan, and thyme.
4. After you’re done assembling the potatoes, pour the seasoned liquid over the potatoes until covered. It’s ok if it overflows, just keep in mind that it will be bubbling over in the oven, so keep a sheet tray below it as it bakes.
5. Gently wrap the baking dish with aluminum foil and bake at 375f for 1 hour. Check in every 30 min with a pairing knife for doneness.
6. After you take it out of the oven, sprinkle some more parmesan cheese of top and place it under the broiler for 3-5 minutes or until golden brown. Take it out of the broiler and let cool for 5 minutes before cutting.
7. Cut the gratin into portions of your liking and serve with a dollop of Dannon non-fat plain yogurt, black pepper, and fresh thyme leaves for garnish.
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