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Potato Gratin: A Standup Version

Potato Gratin, photo by lee kleinPotato Gratin #2, photo by lee kleinPotato Gratin #2, photo by lee klein

The notion is simple: Place the sliced potatoes vertically into the casserole, rather than laying them flat as is the traditional way. This allows every potato slice to get crisply ridged, rather than just a top layer. Don’t be stingy: Pack the potatoes in fairly tight so they stay standing (but not so tight that the insides don’t get to cook).

Potato Gratin #2, photo by lee klein

This isn’t my brainstorm, but that of Emily Weinstein of The New York Times. You can follow her recipe, or make potato gratin however you like but with the potatoes standing vertical. I made these with cream, garlic and Gruyére cheese, which are her main ingredients as well, though I used different proportions (re:cheesier).

Potato Gratin #2, photo by lee klein

Guess this just proves the old axiom: There’s more than one way to gratin a potato.

Potato Gratin, photo by lee klein