is this brown or what??

I had a practical exam last week, and I came up with a potato gratin as one of my dishes.  It tasted fabulous, thank you very much.  There was just one (major) problem: my beautiful top layer of cheese and breadcrumbs WOULD NOT BROWN.  I had given myself more than enough time to let it sit under the broiler, knowing that a pale gratin would kill me.  And it did.  Death to Kaka.

Here’s my revenge.  (I love you my crappy, reliable oven!!)

POTATO GRATIN with PROPERLY BROWNED TOP.

Ingredients: (2 Servings)

1 Idaho Potato, thinly sliced
1-2 cups Half & Half
1 tsp Cayenne Powder
2 cloves Garlic
1 tsp Salt (or to taste)
2 tbsp Butter
Grated Gruyere, for topping
Panko, for topping

Put potatoes in a saucepan with cream, cayenne, crushed garlic cloves, salt.  Slowly bring to a boil.  Once cream starts to boil, check to see doneness of potatoes - cook until tender.  Transfer potatoes into a gratin dish (including cream mixture); top with butter, cheese, and breadcrumbs.  Bake for about 20 min in a 350F oven, until cheese is melted and bubbly.  Finish under a working broiler.

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