Creamy Potato Gratin in Half the Time
FASTER
VEGETARIAN
GLUTEN-FREE
Makes 4 to 6 servings
By simmering potato slices in a cream mixture on the stovetop, you’re basically “power cooking” them, giving them a long head start to their time in the oven. So here’s a shortcut, a one-skillet answer to a traditional gratin. It takes about half the time, if not less. Use the time that the gratin cooks to roast or grill a main course to serve alongside.
2 pounds russet potatoes, peeled
1½ cups vegetable broth
½ cup heavy cream
2 tablespoons minced chives or the green part of a scallion
2 teaspoons Dijon mustard
½ teaspoon table salt
½ teaspoon ground black pepper
1 cup grated Cheddar, Swiss, or Emmentaler cheese (about 4 ounces)
1. Position the rack in the center of the oven; heat the oven to 400°F.
2. Cut the peeled potatoes into ¼-inch-thick disks, starting at one of the small ends of each spud.
3. Arrange the potato slices so that they all go in one direction and form as compact an arrangement as possible in a 10-inch skillet, preferably cast-iron.
4. Whisk the broth, cream, chives, mustard, salt, and pepper in a medium bowl until uniform. Pour over the potato slices.
5. Set the skillet over medium heat and bring to a simmer. Cover and simmer for 15 minutes.
6. Uncover the skillet and sprinkle the cheese over the gratin. Transfer the skillet to the oven and bake until the cheese has melted and even browned a bit, about 12 minutes. Cool at room temperature for at least 10 minutes before serving.
Voilà! The best way to keep mashed potatoes and other side dishes warm before serving is to set their pot over a heat diffuser and turn the heat to very low. Don’t have a heat diffuser? Set a skillet over very low heat, then set the saucepan in the skillet.