When I switched this site to its current blog format, I had a lot of archived content to transfer over. In fact, I’m not close to finished… Anyway, one of the most requested “help! where did it go?” recipes has been this easy, decadent gratin. The trick is cooking the potatoes on the stovetop briefly before transferring the mixture to the oven, making each bite melt-in-your-mouth perfect.

Pair with steaks or roasted meats. Or just serve yourself a big bowl and eat, alone, preferably in pjs on a cushy sofa, with a big spoon.

Either way, here’s a delicious Napa Cab to go with:

Frank Family 2005 Cabernet Sauvignon Napa Valley ($45). Lovely stuff — and a solid value at $45, as you get complexity and age-ability at about half of what a wine of this quality could go for. With aromatic blackberry and blueberry flavors layered with roasted spices, dark chocolate and cedar notes that linger on a focused finish. Delicious now and over the next six to eight years. Locate this wine online or in your area.

Recipe: Potatoes: Cheesy Potato Gratin
(serves 8)
2 tablespoons olive oil
2/3 cup thinly sliced shallots or onion
3 large garlic cloves, sliced thinly
1 cup chicken stock or canned, low-sodium broth
1 cup dry white wine
1 tablespoon minced fresh rosemary
1 ¼ cups heavy cream
1 teaspoon kosher salt
½ teaspoon pepper
2 pounds russet potatoes, peeled
6 ounces Gruyere or mild Cheddar cheese, grated

Preheat oven to 350F. Butter a 13×9″ baking dish.

Heat oil in heavy saucepan over medium-low heat. Add shallots or onion and saute until tender, 10-12 minutes. Add garlic and saute briefly, about one minute, taking care not to brown garlic. Add broth, wine and rosemary; bring to simmer. Add cream, salt and pepper, remove from heat.

Slice potatoes very thinly, preferably with a mandolin. Add potatoes directly to cream mixture as you slice, to avoid potatoes discoloring. Heat over medium-low heat until mixture simmers, about 12 minutes.

Spoon half of potato mixture into buttered dish. Sprinkle with half of cheese. Repeat layers, spreading evenly.

Bake until top is brown and potatoes are bubbly and tender, about 1 hour and 15 minutes. Cool slightly before serving.