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Smoky Potato Gratin

In this recipe, thinly sliced potatoes are partially cooked on the stovetop, then layered in a mesh grill pan and cooked on an outdoor grill, which infuses them with enticing smoky flavor.

Ingredients:

  • Kosher salt, to taste
  • 2 1/2 lb. Yukon Gold potatoes, peeled and sliced 3/16 thick on a mandoline
  • 2 garlic cloves
  • 8 Tbs. (1 stick) unsalted butter
  • 1 Tbs. chopped fresh flat-leaf parsley
  • 1 tsp. chopped fresh thyme
  • Freshly ground pepper, to taste

Directions:

Bring a large pot of water to a boil over high heat. Salt the water, add the potato slices and cook until they are slightly softened but not completely tender, about 8 minutes. Drain the potatoes well and let cool.

Prepare a charcoal or gas grill for indirect grilling over medium-high heat.

Using the side of a chef’s knife, smash the garlic cloves and sprinkle with a generous pinch of salt. Continue smashing and scraping the garlic into a paste.

In a small saucepan over medium heat, melt the butter. Stir in the garlic paste, parsley and thyme, and season with salt and pepper.

Spray a mesh grill pan with nonstick cooking spray. Place 2 potato slices in the center of the grill pan, then create 2 separate rings of potato slices: Starting with the inner ring, arrange the slices, slightly overlapping the center slices as well as the previous slice, to create a fanned effect. Then form an outer ring of potato slices, slightly overlapping the inner ring. Brush the first layer of potatoes with some of the garlic-herb butter and season with salt and pepper. Repeat to create a second layer on top of the first one. Brush the top layer with garlic-herb butter and season with salt and pepper.

Transfer the grill pan to the center of the grill and cover the grill. Cook, basting the potatoes with garlic-herb butter every 10 minutes, until they are tender and browned on top, 35 to 45 minutes. Serves 6 to 8.

Williams-Sonoma Kitchen.