Pear And Potato Gratin
serves 2-4
Pears and potatoes complement one another nicely, and are even better smothered in cheese. The contrast of sweet and salty might make this dish your new creamy comfort food.
4-6 medium Yukon Gold potatoes, very thinly sliced
2 semi-ripe Bartlett pears, cored and very thinly sliced
1 tablespoon butter
3/4 pound Emmental cheese, coarsely grated
1 1/2 cups heavy cream
1/2 teaspoon cayenne pepper
2 teaspoons freshly ground black pepper
prep: 20 minutes
total: 1 hour 30 minutes
optional: mandoline
grater
medium gratin dish (6 3/8" x 11")
aluminum foil
1. Preheat the oven to 350F. With a mandoline (or sharp knife), slice the potatoes and pears into paper-thin slices. Butter the bottom and sides of a medium gratin dish.
2. Put a single layer of overlapping potato slices on the bottom of the gratin dish. Top with a single overlapping layer of pear slices, then with 1/4 of the cheese, cream, cayenne and black pepper. Repeat 3 more times, topping with a layer of cheese, cream, cayenne and pepper.
3. Cover the gratin with foil and bake until bubbly, 30-40 minutes. Uncover the dish and bake until the top is brown, another 10-20 minutes.
4. Let the gratin rest for 10 minutes before serving.
2. Put a single layer of overlapping potato slices on the bottom of the gratin dish. Top with a single overlapping layer of pear slices, then with 1/4 of the cheese, cream, cayenne and black pepper. Repeat 3 more times, topping with a layer of cheese, cream, cayenne and pepper.
3. Cover the gratin with foil and bake until bubbly, 30-40 minutes. Uncover the dish and bake until the top is brown, another 10-20 minutes.
4. Let the gratin rest for 10 minutes before serving.
0
