If there’s one thing I love about living in DC, it’s the snow days. I’ve spoken to numerous people and I’ve heard that the city is overly cautious because of the amount of people that commute in and out of the District everyday.
I was born and raised in Detroit, and lived in Chicago for 12 years and can probably count on one hand the number of snow days I’ve experienced between both cities. Now I’m not saying that both Michigan and Illinois don’t suffer from debilitating snowstorms, but if 4 or 5 inches fall, you’re just going in late that morning. I received an email from Miles school at 6:12pm last night letting me know that they were declaring today as a snow day. Huzzah!!
Did I mention that we’re expected to get about 4-6 inches? Yes!
I thought that a snowy day deserved a nice hot comforting cheesy treat. Well, for me at least because I’m kind of in love with cheese.
I have a recipe from Tyler Florence that I’ve been using for years (with a few modifications). I will warned you that’s it’s not for the faint of heart. There is a lot of cheese, rich cheese in this recipe, so you may want to cut back on the amounts you use. For me the more the merrier!
This recipe doesn’t disappoint. I love the hint of garlic and thyme blended with the cheese and cream. It’s very, very subtle, but it makes you smile with every bite. I can’t take the credit for the raclette and the jarlesberg. The original recipe called for cheddar, but I wanted something a little snazzier.
When I first made this recipe I stopped in Whole Foods and chatted with the cheese “specialist”. I told them that I wanted something with a distinct flavor like cheddar, but not as dry and aged as cheddar. I was looking for something creamy. The rest is history. I’ve been using this cheese blend ever since and I’ve never had one complaint. Well, every now and then someone may say that I added too much cheese. Sometimes I just can’t help myself!
Potato Gratin with Raclette
- 1 1/2 cups heavy cream
- 3 bay leaves
- 2 sprigs fresh thyme
- 2 garlic cloves (, chopped)
- Pinch teaspoon freshly grated nutmeg
- Salt and freshly ground black pepper.
- Unsalted butter
- 2 pounds baking potatoes (, peeled and cut into 1/8-inch-thick slices)
- Salt and freshly ground black pepper
- 3/4 cup grated raclette (, plus more for top)
- 3/4 cup grated jarlsberg (, plus more for top)
- Preheat the oven to 400 degrees F.
- In a saucepan, heat up the cream with the bay leaves, thyme, garlic, nutmeg and salt and pepper.
- While the cream is heating up, butter a casserole dish. Use a slotted spoon to remove the bay leaves and thyme. Combine the cheese together in a small bowl.
- Place a layer of potatoes in the casserole dish. Sprinkle with salt and pepper and pour some of the cream on top. Sprinkle with cheese mixture and repeat with 2 more layers. Pour the remaining cream over the dish. Sprinkle with the remaining cheese.
- Cover the dish with aluminum foil, but pull back one corner for the steam to escape. Bake for 40 minutes. Remove foil and bake until top is a deep golden brown.
Adapted from Tyler Florence