Forged and crafted by hand since 1925, Le Creuset enameled cast iron cookware has proved to be their masterpiece. Each piece is formed in its own sand mold and skillfully hand finished by more than 30 craftmen.
Le Creuset combines the performance and practicality of cast iron with the beauty of glossy porcelain enamel. Cast iron heats quickly and evenly, and retains heat exceptionally well for efficient cooking even over low heat.
Le Creuset cast iron is an highly efficient material in absorbing and distributing heat, therefore, there is no need to use high heat. Best cooking results are obtained on low to medium settings. Is important to notice that Le Creuset on high settings may result in the enamel chipping.
With the durable properties of cast iron and the ability to go from the oven to the refrigerator or freezer, the rectangular roaster is perfect for storing and reheating leftovers from family dinners, parties or holiday meals. The cast iron rectangular roaster also makes an ideal serving dish with its full and even heating, keeping food warmer longer at the table.
- Low-profile design is optimized for oven roasting
- Even heat distribution and superior heat retention
- Durable, nonreactive sand-colored interior enamel
- Colorful, long-lasting exterior enamel that resists chipping and cracking
- Generous side handles
- Dimensions: 11.25 x 17.25 x 3.5 inches
- Capacity: 7-qt.
- Compatible with GAS, ELECTRIC, CERAMIC, HALOGEN, INDUCTION, OVEN & OUTDOOR GRILL
- Dishwasher safe
- Lifetime warranty
- Made in France
5 garlic cloves, peeled and divided
1 tablespoon unsalted butter, room temperature
2 1/2 cups heavy cream
2 medium shallots, peeled, trimmed and quartered through root ends
1 tablespoon fresh thyme leaves, plus more for garnish
1 tablespoon kosher salt
1 teaspoon freshly ground black pepper
4 pounds russet potatoes, peeled and thinly sliced on a mandoline
3 ounces Gruyere cheese, finely grated
1-ounce Parmesan cheese, finely grated
Preheat oven to 325°F. Slice 1 garlic clove in half and rub the inside of a shallow baking dish with the cut sides. Spread the unsalted butter all over the inside of the dish and set aside.
In a small saucepan over low heat, bring the cream, shallots, remaining 4 garlic cloves, 1 tablespoon of thyme, salt and pepper to a simmer. Cook until the shallots and garlic are very soft, about 15–20 minutes. Let cool slightly. Transfer to a blender and blend until smooth.
Layer the potato slices in the prepared baking dish. Pour cream mixture over potatoes and cover dish tightly with the lid (or foil). Bake until potatoes are tender and creamy, about 60 minutes. Let cool slightly.
Place oven rack in highest position and turn on broiler. Remove lid (or foil) from the baking dish and top the potatoes with the Gruyere and Parmesan cheeses. Broil until cheese is bubbling and top of gratin is golden brown, about 5–10 minutes. Garnish with additional thyme leaves.
This delicious kid-friendly recipe comes from Chef Ludo Lefebvre. Get the kids involved by letting them grease the baking dish and layer the potatoes.
(Recipe courtesy of Chef Ludo Lefebvre)
(Photography courtesy of Chloe Crespi)