Next we had braised beef short ribs from a recipe courtesy of Smitten Kitchen and Gratin Dauphinois. After a good several hours braising, the short ribs turned out so tender and moist with the perfect rich beefy flavor accented by the Cab used in the braise.
This is a variation of a recipe I learned from my dad, who is a foodie and amazing cook. I was lucky enough to grow up in a household in which there was always not only a home cooked meal for dinner, but meals from all different cultures and cuisines. This recipe, although not especially good for the waistline, is complete comfort food and pairs well with the braised short ribs.
- 4 waxy potatoes (such as red potatoes); peeled and sliced into 1/8" rounds
- 2 tablespoons salted butter; cold and chopped into 1/4" cubes
- Gruyere cheese, grated (the amount depends on how cheesy you like it!)
- nutmeg, freshly grated
- salt and pepper
- 1/2 cup heavy cream
- 1/2 cup milk
- 2 to 3 garlic cloves minced
|Mise en place.|
- Turn oven to 375 degrees fahrenheit.
- Take your baking dish and start by layering the potato rounds to cover the bottom of the dish.
- Sprinkle several cubes of butter, some of the minced garlic, salt, pepper, grated nutmeg and the grated Gruyere across the potatoes.
- Add another layer of potato rounds. Repeat step 3.
- Continue to build your potato layers until you run out of potato rounds or your baking dish becomes full.
- Finish the top layer with more S&P, nutmeg, garlic, and Gruyere.
- Pour the heavy cream and milk into the baking dish until you can just barely see the liquid peaking out from the potato layers.
- Bake for 30 minutes or until potatoes are soft. The top should brown, but if it begins to brown too much, cover loosely with tin foil.
PS. Don't worry, we actually wash our dishes even after Odin "washes" them.
|Odin on cleanup duty.|