Is it time for new years resolutions yet? Not quite! I’ve still got a few hours to live it up and indulge in some decadent dishes. (although if you subscribe to my feed, you’re probably getting this bright and early on Jan 1st… but I’m okay with it! It’s also really good for a hangover – all those potatoes will help you get back into a semi coherent place
I’ve made plenty gratins before. I’ve used regular russet potatoes, I’ve used russet and sweet potatoes and I’ve mixed up the cheese to make things extra fancy and fun. But I’ve never made one with pesto, goat cheese and kefir before and it was decadent to say the least. Decadent as in super delicious, not crazy heavy as you might think. It won over everyone that was here for dinner 2 nights ago and it’s for sure going to have to be made again!
It also worked out perfectly because I had 2 partially used bottles of GVO Kefir sitting in the fridge. Does that ever happen to you? I always grab a bottle when I’m at the market and then all of a sudden I end up having a few 1/2 used bottles on hand and then I need to use it all up. Well problem solved on my end… mix some of the GVO kefir with some heavy cream and you get a little bit tart liquid that you can use for the gratin. Genius.
- 2 pounds russet potatoes, peeled and sliced into thin slices
- Salt and freshly ground black pepper
- ½ cup store bought of freshly made basil pesto
- 2 garlic cloves, chopped
- 1 sprig fresh thyme
- 1/2 cup crumbled Redwood Hill fresh cherve
- 1/2 cup gruyere cheese
- 1 cup Green Valley Organic plain kefir
- 1/2 cups heavy cream
- Preheat oven to 350
- Place a layer of potatoes in an overlapping pattern and season with salt, pepper, 1/3 of the pesto, 1/3 of the chopped garlic and 1/3 of the fresh thyme and 1/3 of the Parmesan cheese.
- Repeat this until you have at least 3 layers of potatoes.
- Sprinkle the top with a little more salt and pepper sprinkle the Gruyere cheese on top.
- Pour the kefir and heavy cream on top of the potatoes. The liquid should reach come up to the bottom part of the top layer.
- Bake, covered with a piece of foil, for 30 minutes. Remove the foil and continue to bake for 30 minutes more until the top is golden brown and then potatoes are fully cooked. Serve immediately.