Of course I am making this with potatoes, as is the gold standard. This recipe is delightful in that your effort is minimal and the take-away is off the charts. It's made traditionally, with cream and Dijon - polite nod to the French - so really, just four main ingredients aside from seasonings. Do it again and again. I love it with just a green salad, but it does go well with roasted chicken, browned sausages or the hub's favorite, steak.
Make this gratin for a celebratory supper or cozy night by the fire...or brunch...or nothing. It needs no special circumstance because it will turn your meal into something special all by itself.
"Remember to let the gratin cool a little, it tastes better if it isn't scalding hot."
Notes: Cream is heavy whipping cream.
EASY SKILLET GRATIN
Ingredients: 1 tbsp. butter, 2 large russet potatoes, 1 cup heavy cream, 2 tbsp. Dijon mustard, 8 oz. Munster cheese- grated, 1 tsp. dried dill, salt and pepper to taste.
1. Preheat oven to 400*. Grease a cast-iron or oven-proof skillet with butter.
2. Wash and dry potatoes. Slice very thin. Layer 1 sliced potato in a spiral into the bottom of the skillet. Sprinkle half of the dill over, then follow with salt and pepper to taste.
3. Stir the Dijon into the cream, pour half of it over the potatoes. Sprinkle with half of the grated Munster.
4. Repeat steps again: potato spiral, seasonings, Dijon-cream, Munster.
5. Cover with foil and bake for 55 minutes. Remove foil, bake 15 minutes longer or until golden and bubbly.