Potato and Sun Dried Tomato Gratin
Ingredients
- 4 large russet potatoes, peeled and thinly sliced
- 1 stick butter, divided
- 2 cups heavy cream
- 4 tablespoons sun dried tomato pesto
- 4 garlic cloves, minced
- 1/4 teaspoon ground nutmeg
- Salt and pepper
- 1/2 cup grated Parmesan cheese
Instructions
Preheat oven to 350 degrees F. Using 2-3 tablespoons butter, generously grease 8 6-ounce ramekins or 5-inch mini-pie pans. Place ramekins on a large, rimmed baking sheet and set aside. Place potatoes in a pot of lightly salted water. Bring to a boil and cook for 5 minutes. Meanwhile, in a medium saucepan over medium heat, combine cream, sun dried tomato pesto, garlic and nutmeg. Bring to a strong simmer and cook, stirring frequently, until slightly reduced, about 5 minutes. Season to taste with salt and pepper. When potatoes are done, drain and return to pot. Gently toss with remaining butter. Season to taste with salt and pepper. Divide potatoes evenly among ramekins. Top with cream sauce and cheese. Bake, uncovered, until golden brown and bubbly, about 20 minutes. Let stand for 5 minutes before serving. Makes 8 servings.