Simple Gratin Potatoes

I don’t know what my deal is recently but I have been craving eggs like it’s no one’s business.  I’m fine with curbing the non-stop thoughts with a couple of fried egg whites on some buttered-toasted rye but what really (and I mean really) makes me happy is poached eggs.  What got me back in the mood for runny eggs on top of foods other than toast was the brunch I had in Richmond last February.  Annie, Josie and I all ordered the same thing: two poached eggs with hollandaise on top of shrimp and cheesy pimento grits.  I fell hard.

Simple Gratin Potatoes

So it I considered it the natural choice to top some leftover gratin potatoes with a poached egg and some spinach and kale.  I made these potatoes for our Christmas brunch which also consisted of a to-die-for beef tenderloin, baked spinach, hot fruit compote, pierogis, sausage-egg casserole, and cinnamon buns, and while the tenderloin completely stole the show, these potatoes were a pretty close second.  Sliced super thin, layered with Gruyere and Parmesan cheeses, soaked in cream, then baked to tender and crispy perfection…I was smitten.

Simple Gratin Potatoes

And even though I had this odd preconceived notion that gratin potatoes were a pain in the arse to make, I was purely wrong.  It’s a 3-step process that I made a day in advance to save time (the potatoes did get discolored in the fridge but the taste wasn’t altered) but I certainly could have squeezed in 15 minutes to prep them shortly before our meal.  Either way, these gratin potatoes are now my go-to potato dish and whether I top them with a poached egg or add some herbs or use a different cheese (blue cheese would be amazing!) – or all of the above – they will make me a happy, happy girl.