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Classic Potato Gratin



These are sexiest potatoes you will ever eat 

2 lb. Yukon gold or russet potatoes, peeled

3 cups whipping cream

1 tsp. sea salt

1/8 tsp. freshly ground pepper

Generous pinch of ground nutmeg

2 cloves of garlic, peeled and smashed

¾ cup finely shredded Gruyere cheese 

 Heat the oven to 400 degrees using the slice blade for the food processor or a madoline slice potatoes.

 Put potatoes in a large heavy saucepan and add the cream, salt, pepper, nutmeg, and garlic. Bring the mixture gently to a boil, stirring occasionally (very gently with a rubber spatula so you don’t break up the slices).

 When the cream boils, pour the mixture into a 2 ½ or 3 qt. Baking dish. If you do not want a tender but garlicky surprise mouthful, remove and discard garlic cloves. Shake the dish a bit to let settle and then sprinkle the surface with the cheese.

 Bake in the hot oven until the top is deep golden brown, the cream has thickened, and the potatoes are extremely tender when pierced with a knife, about 40 minutes. Don’t worry if the dish looks liquidy at this point; it will set up as it cools. Before serving, let the potatoes cool until they’re very warm but not too hot at least 15 minutes or serve at room temperature.