Crushed Potato Gratin with Scallion and Herbs

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Alison Roman

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Ingredients

8–10 servings

3 pounds small, waxy potatoes, about the size of a golf ball
Kosher salt
1 bunch scallions or 1 large leek, thinly sliced
Freshly ground black pepper
1½ cups heavy cream
Olive oil, for drizzling
1½ cup mixed herbs, such as dill, parsley, chervil, chives, or tarragon

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Preparation

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Step 1

Preheat the oven to 425°F. In a large, heavy-bottomed pot, cover the potatoes with water and a generous amount of salt. Bring to a boil, and cook until fork-tender, about 15–20 minutes. Drain, and set aside to cool.

Step 2

Gently crush the potatoes with the side of a knife, and place them in a 1.5-quart baking dish, pie plate, or other oven-safe vessel, layering with about three-quarters of the scallions as you go. Pour the heavy cream over the potatoes, and season with salt and lots of cracked black pepper. Drizzle with a bit of olive oil on the top before popping the dish into the oven.

Step 3

Bake until the cream has caramelized a bit and bubbled up around the edges and everything is golden and crispy and creamy and delicious, 15–20 minutes. Top with a bit of flaky salt, remaining scallions, and a scattering of herbs.

Chef’s notes

DO AHEAD:

You can boil and crush the potatoes a few hours ahead. Let them hang out in whatever vessel you’re going to bake in.

LEFTOVERS:

Weirdly good cold, but also excellent reheated in a 425°F oven. Also try reheating in the oven, making a few little nests for some cracked eggs and popping it back into the oven—a little potato baked egg dish from the heavens.

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Crushed Potato Gratin with Scallion and Herbs

Ingredients

Preparation

Step 1

Step 2

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Chef’s notes

More recipes by Alison Roman