woensdag 2 maart 2011
Potato Au Gratin with Thyme, Sun-Dried Tomatoes & Olives
I subscribe to the weekly chicken recipes from Kronf�gel, the largest producer of chickens in Scandinavia. Every Friday I get tasty recipes delivered to my email inbox. Sometimes it's not the chicken recipe itself that is the most interesting part, but rather what is served as an accompaniment. That's how I found this irresistible potato au gratin recipe. It's a bit lighter than the usual potato au gratin. It will fit just about any grilled chicken you can think of.
The original recipe calls for potatoes with a floury texture, such as King Edward. Instead, I use a waxy potato variety called Princess (just a personal preference). Great for boiling but Princess potatoes are also good all rounders.
* 1 kg/2.2 pounds potatoes
* 40-50 grams sun-dried tomatoes in oil, shredded
* leaves from 1 bunch of fresh thyme
* 12-15 black olives, deseeded
* black pepper
* 150 ml milk
* 150 ml cream
* 1-2 cloves of garlic, pressed
1. Grease an oven safe baking pan.
2. Peel and cut the potatoes into wedges.
3. Arrange layers of potato wedges with tomatoes, thyme, olives, salt and pepper in the baking pan.
4. The last layer should be potato wedges.
5. Combine milk and cream, add pressed garlic and some salt and pepper.
7. Pour the cream/milk mixture over the gratin.
8. Bake at 225�C [=437�F] for 45-60 minutes or until the potato wedges are fork tender.
9. Allow the gratin to rest 5-10 minutes before serving.