Best 2 Autumn Potato Gratin Recipes

Autumn is a time of bounty and abundance, and there is no better way to celebrate the harvest than with a hearty, soul-warming dish like potato gratin. This classic French dish is made with layers of thinly sliced potatoes, cream, and cheese, and baked until golden brown and bubbly. Potato gratin is a perfect side dish for any autumnal meal, and it can also be served as a main course with a simple salad. If you're looking for a delicious and comforting dish to make this fall, look no further than potato gratin.

Here are our top 2 tried and tested recipes!

AUTUMN POTATO GRATIN

Autumn Potato Gratin image

Provided by Rachael Ray : Food Network

Categories side-dish

Time 40m

Yield 8 servings

Number Of Ingredients 7

Ingredients

4 pounds mixed baby potatoes, such as Red Bliss, Peruvian Purples, and Fingerlings
2 cups heavy cream, plus some to cover
4 tablespoons butter (1/2 stick)
2 sprigs each fresh thyme, sage, and rosemary
2 garlic cloves, cracked
Salt and pepper
1/2 cup grated Parmesan

Steps:

Preheat the oven to 400 degrees F.
Halve the potatoes and toss them into a large baking dish and season with salt and pepper.
Meanwhile, put the cream, butter, herbs, and garlic in a small saucepan and bring to a simmer over medium heat. Cook for about 5 minutes, to infuse the cream with flavor. Season with salt and pepper.
Pour the hot cream mixture through a strainer over the potatoes, (discard the herbs and garlic), if there is not enough cream to go 3/4 of the way up the potatoes then pour some additional cream on top to make up the difference. Sprinkle the Parmesan evenly over the top. Bake for 30 to 35 minutes, until the potatoes are cooked through and top begins to brown. Cover and keep warm until ready to serve.

AUTUMN POTATO GRATIN

AUTUMN POTATO GRATIN image

Categories Potato Side Bake

Number Of Ingredients 7

Ingredients

4 pounds mixed baby potatoes, such as Red Bliss, Peruvian Purples, and Fingerlings
2 cups heavy cream, plus some to cover
4 tablespoons butter (1/2 stick)
2 sprigs each fresh thyme, sage, and rosemary
2 garlic cloves, cracked
Salt and pepper
1/2 cup grated Parmesan

Steps:

Preheat the oven to 400 degrees F. Halve the potatoes and toss them into a large baking dish and season with salt and pepper. Meanwhile, put the cream, butter, herbs, and garlic in a small saucepan and bring to a simmer over medium heat. Cook for about 5 minutes, to infuse the cream with flavor. Season with salt and pepper. Pour the hot cream mixture through a strainer over the potatoes, (discard the herbs and garlic), if there is not enough cream to go 3/4 of the way up the potatoes then pour some additional cream on top to make up the difference. Sprinkle the Parmesan evenly over the top. Bake for 30 to 35 minutes, until the potatoes are cooked through and top begins to brown. Cover and keep warm until ready to serve.

Tips:

Use a variety of cheeses for a richer flavor.
If you don't have heavy cream, you can use milk or half-and-half.
For a crispy topping, sprinkle with bread crumbs or grated Parmesan cheese before baking.
If you're using a mandoline to slice the potatoes, be careful not to cut yourself.
You can also make this dish ahead of time. Assemble the gratin and refrigerate it for up to 24 hours before baking.

Conclusion:

Potato gratin is a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. It's also a great way to use up leftover potatoes. With its creamy, cheesy sauce and crispy topping, this dish is sure to please everyone at the table. So next time you're looking for a comforting and satisfying meal, give potato gratin a try.