By: Eric Maczko
This potato gratin is a classic, and using garden-fresh Yukon golds elevates it to a new level. Serve it beside garden greens dressed with Creamy Tarragon Dressing and it becomes a meal unto itself. Pair with our Reserve Sauvignon Blanc.
3 pounds Yukon Gold potatoes (peeled & sliced)
2 bay leaves
1 teaspoon garlic (chopped)
1 pint milk
1 pint heavy cream
2 tablespoons Round Pond Garlic Infused Olive Oil
1-½ cup Manchego cheese (grated)
Salt and pepper to taste
Preheat oven to 400. Simmer peeled potatoes with bay leaves and garlic in milk and cream until just cooked through.
Gently pour potatoes through colander over a large bowl so you collect the cream. Remove bay leaves and season with salt and pepper. Layer potatoes into baking dish, alternating with layers of grated cheese. Add back 2 cups of cream and drizzle with Round Pond Garlic Infused Olive Oil. Top with remaining cheese and place into preheated oven. Cook for 45-60 minutes.
Remove gratin from oven once top has been browned to perfection. Cut and remove portion-sized pieces to plate.