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Potato Gratin picture

Potato Gratin

Potato gratin, or scalloped potatoes, is one of my favorite comfort food dishes, and this recipe happens to be my favorite of all the potato gratin recipes. Infusing the cream with garlic and herbs adds something extra to a tried and true recipe.

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3

Ingredients

  • 2 cups heavy whipping cream
  • 1 cup whole milk
  • 7 cloves garlic, peeled and crushed with the back of a knife
  • 2 sprigs fresh rosemary
  • 4 sprigs fresh thyme
  • 6 Idaho or russet potatoes
  • 2 tablespoons unsalted butter (split)

Serves 6 to 8

Directions

  1. Preheat the oven to 375F.
  2. In a medium saucepan combine the heavy cream, milk, garlic cloves, rosemary, thyme, 1 teaspoon salt and 1/4 teaspoon pepper.
  3. Bring the mixture to a low simmer and cook for 30 minutes, making sure the mixture doesn’t boil over.
  4. Strain the mixture into a bowl or measuring jug and discard the solids.
  5. Meanwhile, peel the potatoes and cut them into 1/8-inch slices.
  6. Using 1 tablespoon of the butter, butter the bottom and sides of a 10x14-inch gratin dish (baking dish).
  7. Arrange one layer of potatoes in the dish, overlapping the potatoes by nearly half. Season the layer with about 1/4 teaspoon of salt and a little pepper, then pour 1/2 cup of the infused cream over the top.
  8. Repeat making layers with the remaining potatoes and cream, making sure to season each potato layer with salt and pepper. You should have about 4 layers in total.
  9. Cut the remaining tablespoon of butter into small cubes and dot the top of the potatoes with the cubes.
  10. Place the dish on a baking sheet (in case of drips) and then cover the dish with aluminum foil.  Bake for 45 minutes.  (Note:  The dish can be made up to this point 24 hours ahead.  Cool and then store in the refrigerator.  Bring the dish to room temperature and then finish the baking when you’re ready to serve.)
  11. Remove the foil and continue baking for about 15 minutes more or until the top turns a golden brown and the cream is bubbly. Cool for five minutes and then serve hot.

I am not your more experienced cook but I love your web page.  I learn so much from it and enjoy so many of the recipes!  THANKS!

Tracy