Four Seasons Biltmore Herb Potato Gratin

I’m so ungrateful….

I can’t believe it’s already November!!  Ugh!!  I’ve been starting to think about Thanksgiving (my least favorite day of the year).  This year we are in a new (old) house.  It’s the logistics of trying to fit a turkey (one of my least favorite meats) into the oven with 3 side dishes.  Each family has their “special” recipes that they have to serve.  I make fresh cranberry sauce, but always have to buy a can of jellied cranberry sauce for my Dad, which has to be carefully removed, preserving the indentation marks as if it’s proof that is comes from a can.  Mashed potatoes are a ludicrous addition to any Thanksgiving table – with all the last minute mashing a swearing under one’s breath.  As far as I am concerned, all sides must be make-ahead.  And then there’s the gravy, don’t get me started!

And another thing – leftovers!  I hate leftovers lost in the back of the refrigerator growing bacteria only to be found when it’s too late.  I know I sound – ungrateful.

Four Seasons Biltmore Herb Potato Gratin

Serves 8

Herb mixture
1 sprig thyme, leaves only
4 chives
2 large basil leaves
1 sprig oregano, leaves only
2 springs flat leaf parsley, leaves only

Combine all the herbs and mince.

Potatoes
2 Tbs butter
1 onion, cut into strips
1 clove of garlic, minced
4-5 large baking potatoes, peeled and thinly sliced
1 pint heavy whipping cream
½ cup Gruyère cheese, grated
Pinch of nutmeg
Coarse salt
Freshly ground black pepper

Melt the butter in a heavy saucepan over medium to high heat. Add onion and sauté, stirring with a wooden spoon, until translucent, 3-4 minutes. Add garlic and potatoes and sauté until potatoes are softened slightly, 2-3 minutes. Add cream and cook until mixture begins to thicken, 3-4 minutes. Reduce heat to low and cook until mixture is thick, 3-4 minutes. Remove from heat and add 1/8 cup Gruyère, herb mixture, nutmeg, salt and pepper to taste.

Spoon into a 12”pie plate, packing tightly and evenly. Sprinkle with remaining cheese on top. Cover with foil and bake at 350˚ until toothpick inserted into center penetrates smoothly, 30-40 minutes. Remove foil and continue to bake until the top is browned, about 10 minutes. Remove from oven and let cool 15 minutes.

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