CLASSIC POTATO GRATIN
I like to call this decadent dish "Yummy Potatoes of Death" because it is TO DIE FOR and it is also chock full of fat and calories. Note: You can sub half-and-half for all or part of the cream, or use half broth and half cream for a lighter dish. But it's worth the splurge once a year or on a special occasion! You can use half sweet potatoes and half regular potatoes for a great Thanksgiving side dish, just layer the potatoes in the baking dish (alternating regular and sweet) and pour the hot cream mixture over the top. Source: Fine Cooking
Provided by Tracy K
Categories Potato
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Heat the oven to 400°F.
- Using a very sharp knife, a mandoline, or th slicing blade on a food processor, cut the potatoes into uniform 1/8-inch slices (no thicker).
- Put the potatoes in a large heavy-based saucepan and add the cream, salt, pepper, nutmeg, and garlic.
- Cook the mixture over medium-high heat until the cream boils, stirring occasionally (very gently with a rubber spatula so you don't break up the slices).
- When the cream boils, pour the mixture into a 2 1/2- or 3-qt.
- baking dish.
- If you don't want a tender but garlicky surprise mouthful, remove and discard the garlic cloves (I leave them in, they're delicious!).
- Shake the dish to let the slices settle and then sprinkle the cheese on top.
- Bake until the top is deep golden brown, the cream has thickened and bubbled, and the potatoes are extremely tender when pierced with a knife, about 40 min.
- Don't worry if the dish looks too liquidy at this point; it will set up as it cools a bit.
- Before serving, let the potatoes cool until they're very warm but not hot (at least 15 min.) or serve them at room temperature.
- Note: This is also great for breakfast, barely re-warmed in the microwave.
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Ariyan Sumon
[email protected]This is the best potato gratin recipe I've ever tried. It's so easy to make and always turns out delicious.
Rafael Brunal
[email protected]I've made this potato gratin several times and it always turns out perfect. It's my go-to recipe for special occasions.
Ubad Ullah
[email protected]This potato gratin is so creamy and cheesy. It's the perfect comfort food.
malik muhammad usman
[email protected]I made this potato gratin for my vegetarian friends and they loved it! It's a great meatless main course.
Lianna Clark
[email protected]I love that this recipe uses Gruyère cheese. It gives the dish a really nice flavor.
Alloushi Sultan
[email protected]This is the easiest potato gratin recipe I've ever tried. It's perfect for a busy weeknight.
lovely Williams
[email protected]I've never been a big fan of potato gratin, but this recipe changed my mind. It's so delicious!
Meme Akther
[email protected]This potato gratin is so rich and decadent. It's perfect for a special occasion.
A B D U L L A H
[email protected]I love the crispy top on this potato gratin. It adds a nice contrast to the creamy potatoes.
RAGA OSAMA
[email protected]This is my go-to potato gratin recipe. It's always a crowd-pleaser.
random hex
[email protected]I made this dish for a dinner party and it was a huge success. Everyone loved it!
Shoaib Khosa
[email protected]This is the best potato gratin recipe I've ever tried. The potatoes are so creamy and flavorful, and the cheese is perfectly melted.
Kizito Salim
[email protected]The nutmeg in this recipe really makes it special. It gives the dish a warm and inviting flavor.
Asim Khan Yousafzai
[email protected]I love that this recipe uses simple ingredients that I always have on hand. It's a great way to use up leftover potatoes.
Martez Abrams
[email protected]This was my first time making potato gratin, and it turned out great! The instructions were easy to follow, and the dish was ready in under an hour.
Lacee Stewart
[email protected]I've made this potato gratin several times now, and it's always a hit with my family and friends. It's easy to make and always turns out perfectly.
Khan 133
[email protected]This potato gratin recipe is a keeper! The potatoes were perfectly tender and creamy, and the cheese was melted and bubbly. I loved the addition of the nutmeg, which gave the dish a warm and comforting flavor.