close please select a category
close

Let us teach you how to make great food. Get started by telling us: What kind of cook are you?

You are just learning to cook, you want to make your everyday cooking easier, or you simply want to build your confidence in the kitchen.
You are comfortable with the essentials of cooking, such as knife skills and basic cooking techniques, and you want to broaden the types of dishes that you prepare.
You are an adventurous home cook anxious to learn impressive new dishes and advanced cooking techniques. You are a true epicurean.
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.

Be the first to rate this recipe!

write a review save to my recipe box

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.

Love your videos!  I'm a bit of a kitchen dummy and your videos have taught me a lot!  (It's hard finding basic step by step videos that are easy to follow and understand.) Thank you very much! smile

Karl