CORNFLAKE POTATO GRATIN
The first time we made a potato gratin in culinary school I thought it sounded so fancy, but it was a cinch to make. The only thing that was missing for me was a super crunchy topping. My family in the Midwest uses cornflakes on top of potato casseroles, so the crispy cereal seemed like a fun, nostalgic topping for this elegant creamy potato dish.
Provided by Gabriela Rodiles
Categories side-dish
Time 1h
Yield 4 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 400 degrees F and coat the inside of a 9-inch cast-iron skillet with the butter.
- Combine the cream, 1/4 cup Parmesan, thyme, bay leaves, garlic, nutmeg, 1 teaspoon salt and a few good grinds of pepper in a small saucepan over medium heat. Bring the mixture to a gentle simmer and cook, stirring occasionally, until the garlic and thyme are fragrant, about 2 minutes.
- Discard the thyme and bay leaves with tongs. Spoon about 1/4 cup of the cream mixture into the bottom of the prepared skillet. Arrange about one quarter of the sliced potatoes on top of the cream in an even layer, then spoon another 1/4 cup of cream mixture over the top. Repeat until all of the potatoes and sauce are used. Sprinkle the remaining 1/4 cup Parmesan evenly over the top, then finish with an even layer of cornflakes.
- Bake until the sauce is bubbling, the potatoes are tender when pierced with a knife and the cornflakes are golden brown, about 40 minutes. Sprinkle with more thyme for serving if desired.
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CHRISTINE KATHAMBI
[email protected]This is one of my favorite potato dishes. It's easy to make and always turns out delicious.
Flavina Lebogang
[email protected]I've made this dish several times now and I've never been disappointed. It's always a hit with my family and friends.
Rashidi Smiles
[email protected]This recipe is a great way to use up leftover potatoes. I always have a few leftover potatoes after making mashed potatoes, and this is a delicious way to use them up.
Danny Washington
[email protected]I followed the recipe exactly, but my potatoes didn't turn out as creamy as I expected. I'm not sure what went wrong.
Odugbesan Dimeji
[email protected]This dish was a bit too rich for my taste. I think I would have preferred it with less cheese.
Alicia Horton
[email protected]I'm not a big fan of cornflakes, but I decided to give this recipe a try anyway. I was pleasantly surprised! The cornflakes added a nice crunch to the crust and the potatoes were very flavorful.
Ahzam Ahzam
[email protected]I made this dish for a potluck and it was a huge hit! Everyone loved the unique flavor and texture.
Cynthia Waithera
[email protected]This recipe is a bit time-consuming, but it's worth the effort. The results are simply stunning.
Marcus Pressnell
[email protected]I love the combination of flavors and textures in this dish. The crispy cornflake crust, the creamy potatoes, and the melted cheese are all perfect together.
Karabo Kabo
[email protected]This recipe is a keeper! I've made it several times now and it's always a crowd-pleaser.
Ryno Verster
[email protected]Overall, I thought this dish was just okay. The cornflake crust was a bit too hard for my taste and the potatoes were a little bland.
Wade Byrd
[email protected]I found that the potatoes took a little longer to cook than the recipe stated. I had to add an extra 15 minutes to the baking time.
josephyscist A
[email protected]This recipe was easy to follow and the results were delicious. I especially liked the crispy cornflake topping.
MD:alom Hossen
[email protected]I didn't have any cornflakes on hand, so I used crushed Ritz crackers instead. It turned out great! The crackers added a buttery flavor to the crust.
Indris Yimam
[email protected]This dish was a hit at my dinner party! The cornflake crust added a delightful crunch and the potatoes were creamy and flavorful. I will definitely be making this again.