Grated Potato Gratin

Savory, crunchy potatoes? Yes indeed! Delightful with a poached egg for breakfast, with a luncheon salad, or as a supper side!

Grate 3-4 peeled russet potatoes, then squeeze out the moisture and dry in a towel. (I have not tried frozen hash browns but I wouldn’t rule them out in a pinch.)

To prevent your grated potatoes from oxidizing and turning brown, work fast and use them immediately after taking the water out.

If holding for a bit:

• Soak Immediately: Submerge your grated Russets in a bowl of cold water immediately after grating to block oxygen.

• Use an Acid: For longer holds, experts recommend adding 1 teaspoon of lemon juice or white wine vinegar per half-gallon of soaking water.

  
  

Thinly slice two leeks and sauté in butter until soft.

Add two eggs to 5oz grated Gruyère cheese. Add minced rosemary, parsley, and thyme. (The taste of the rosemary is particularly wonderful, don’t skimp!) Add 1/3 cup heavy cream.

Mix it all together. Butter a 7X11 baking dish or two 8X8 baking dishes (sharing with neighbors is always an option). The two 8X8s will also give you the advantage of more crispy edges!! Put the mixture in the baking dish/dishes, then dot the top with pats of butter all over.

Bake at 400° for 35-40 minutes until nicely browned.

Ooooo la la!!!!