2000s Recipes + Menus
Potato Gratin with Juniper
Serves4 to 6 (side dish)
- Active time:20 min
- Start to finish:1 1/2 hr
September 2005
- 1 1/2 teaspoons juniper berries*
- 1 cup heavy cream
- 3/4 stick (6 tablespoons) unsalted butter, melted
- 1 1/4 teaspoons salt
- 3/4 teaspoon black pepper
- 2 lb russet (baking) potatoes (about 4)
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Special equipment:
an electric coffee/spice grinder; an adjustable-blade slicer; a 2-qt flameproof shallow baking dish
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Put oven rack in middle position and preheat oven to 375°F.
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Finely grind juniper berries in grinder.
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Whisk together cream, butter, 1 1/4 teaspoons ground juniper (discard remainder), salt, and pepper in a large bowl until combined. Peel potatoes and cut into 1/8-inch-thick slices. Fold potato slices into cream mixture and transfer to baking dish, spreading evenly. Cover tightly with foil and bake until potatoes are very tender, 50 minutes to 1 hour.
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Preheat broiler.
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Remove foil and broil potatoes 2 to 3 inches from heat until golden, about 6 minutes.
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Let stand 10 minutes before serving.
*Available in the spice section of some supermakets.
- Keywords
- ian knauer,
- vegetarian,
- potato,
- winter,
- dairy
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