Executive Chef/owner of Old Town Stock House, Crystal McKone, shares her Potato Gratin Recipe!

This delectable delight is a signature side dish at Old Town Stock House. Executive Chef and Owner, Crystal McKone shares her recipe with us and we have to say, once you try it, this will be a regular at the dinner table!

Old Town Stock House Potato Gratin
serves 12
preheat oven to 400 degrees

This recipe is for a 1/3 pan, similar to a loaf pan L 12 3/4” , W 7”, D 4”, 4 quart capacity
but can be modified for use of a decorative casserole dish, dutch oven or staub
Microplane / zester
Japanese mandolin or a sharp knife and some good knife skills
fine mesh strainer
pan spray

Mise en place
10 medium-sized Yukon Gold potatoes, peeled
3/4 quart of cream
1 T garlic, minced
6 sprigs thyme
1.5 T salt, plus about 2 t for assembly
grated parmesan

In a heavy-bottomed pot, sauté garlic in a little bit of oil, to release the flavor, pour in the cream, and add thyme and salt. simmer for about 10 minutes and strain.
Spray the sides & the bottom of your pan.
Slice potatoes mere millimeters thick, on a mandolin, to the point that they aren’t translucent, but still have some malleability to them.
Shingle the potatoes in layers up the pan. Think in terms of 1/3 of the dish and sprinkle salt, parmesan & enough cream to cover the layer of potatoes.
Continue this process, working in thirds of the dish.
Cover with foil and bake at 400 degrees for 2 hours. Please remember to adjust this cooking time, if you are working with a pan that has less depth.
Remove foil and allow to cool for 30 minutes, or up to 1 hour. top with parmesan & put back in the oven on broil, to brown, just before serving.

Enjoy! (You’ll be back for seconds!)