Cold days and long nights call for comfort food — like my potato gratin with sliced smoked duck breast! Easy and incredibly delicious!
The weather has certainly turned! As I type this post, the rain is pounding against my window and the wind is howling, sending the last yellow and orange colored leaves flying off the trees. It’s nearly December and for me, that means a month of comfort foods — sans guilt! Hearty casseroles, warming stews, lots of buttery bakes, warm drinks (hello vin chaud!) and robust red wines in front of the fireplace with the soft glow of the Christmas tree’s twinkling lights! This is also the season for entertaining and spoiling friends and family with lovingly cooked meals — but most of all, your presence!
DINNER PARTY MAIN
In previous posts, I gave you my recipe for savory madeleines to serve with an apéritif and for a chestnut and cranberry terrine to serve as a starter. This time I am sharing my recipe for a creamy potato gratin with thinly sliced duck breast and fragrant thyme. Like the other dishes, this one can be made in advance and reheated, leaving you plenty of time to enjoy the company of your guests. The most work on the actual day of your dinner party involves making a side salad. A nice crisp salad with a mustardy vinaigrette (see my vinaigrette recipe in this post) pairs better with the rich flavors of the dish. I am not so sure I would serve it with a side of cooked vegetables. I think the dish would go quite well with a smoky syrah from the Rhône. Of course, this dish also makes a great weekday meal.
To make the gratin, I used the rectangular baking dish from Revol’s Belle Cuisine collection. Like all of Revol’s products, the dish is made from natural mineral materials, which ensures healthy cooking (no chemicals in your food!) and is super easy to clean. The dish comes in two colors and various sizes and can be used for many different purposes. Plus, it looks lovely on the table!
Note: I used the 26 x 18,5 rectangular baking dish.
Potato Gratin with Smoked Duck & Thyme
- mild olive oil, to grease the baking dish
- 950g waxy potatoes, scrubbed and unpeeled
- 350ml whole milk
- 1 garlic clove, crushed
- fine sea salt and freshly cracked pepper
- few sprigs of fresh thyme, leaves picked
- 125g thinly sliced smoked duck breast, cut into strips
Preheat the oven to 190 °C and grease the baking dish with oil. Peel the potatoes and cut them into very thin slices using a mandolin. Heat the milk. Stir in the garlic (crushed), salt and freshly ground pepper. Add the potatoes and cook while stirring for approximately 10 minutes or until the milk thickens enough to coat the back of a spoon. Remove the pan from the heat and stir in the thyme and duck breast. Transfer to the baking dish and sprinkle with a bit more pepper. Bake for 40-45 minutes and serve.