Two years in a row we hosted Easter brunch at our place. I loved it (you can imagine). Not this year my friends; our old dining room is our new bedroom. And since I’m pretty sure our family did not want to eat on our bed, we headed out to Brian’s parent’s place for the holiday meal.
We get the luxury of spending Easter with both families simultaneously. Lucky ducks… I know (this is not a sarcastic comment, no really, it isn’t). Here is our Easter + my potato gratin recipe (make these potatoes!).
Yay for sunshine in Chicago.
I haven’t colored Easter eggs since I lived at home. Good times.
Say cheese. | Playing w/ puppies. | There are no words.
adapted from The Barefoot Contessa Cookbook
1 1/2 yellow onions – thinly sliced
1 TBS butter
1 TBS olive oil
4 russet potatoes
1/2 pound good gruyere cheese – shredded
2 cups heavy cream
1 tsp salt
1/2 tsp fresh ground pepper
parmesan cheese – to taste
Preheat oven to 350 F. In a large skillet heat the butter and olive oil. Add the onions and saute for 10-15 minutes, or until (slightly) golden and tender. Peel and slice the potatoes (you want them as thin as possible, if you have a mandoline, use it (but not necessary). I purchased a cheap one). *Do not let the potatoes sit out for long. Soak the potatoes in cold water if you cannot combine everything immediately.
Toss all of the ingredients together in a large bowl (except the parm) with your hands. Press the mixture into a large baking dish. Sprinkle the top with parmesan cheese. Bake for 1 hour and 15 minutes to 1 1/2 hours (the top should be golden brown).
If making ahead of time, cook completely, let it cool, store in the refrigerator for up to two days. When about to serve, let the gratin come up to room temp, then heat the gratin in a 350 F oven for 25-30 minutes or until bubbling.