Sunday, July 27, 2014

Potatoes Gratin

A casserole of creamy potatoes beneath a layer of bubbly cheese.
Few things are more satisfying than a crusty gratin, straight from the oven.
These are not your everyday potatoes - save this recipe for a special occasion!
You could replace the half and half with whole milk for everyday meals.

5 tbsp. unsalted butter
2 cloves garlic, minced
Kosher salt to taste
6 large waxy potatoes (such as red bliss)
2 cups half and half
Freshly ground black pepper to taste
Pinch of freshly grated nutmeg
1 cup grated cheese (Swiss, Provolone, Parmesan)

Heat oven to 400 degrees F.  Grease an 8-inch square baking dish or gratin dish with 1 tbsp. of the butter and set aside.  

Peel potatoes and rinse to remove any dirt from the skin.  Using a mandoline, slice potatoes into 1/8 - 1/4 inch rounds.

In a large saute pan, melt remaining 4 tbsp. butter.  Add sliced potatoes, garlic and half and half.  Season with salt pepper and nutmeg.  Cook stirring occasionally, until the potatoes are just tender and the mixture has thickened, about 8-10 minutes.

Transfer the mixture to the prepared baking dish, smoothing the top.  Sprinkle the cheese over the gratin and bake until golden brown and bubbly, 15-20 minutes.  Let cool slightly before serving.
Adapted from Saveur


  1. I've never heard of them being started on the stove before, very interesting Patti! They look amazing too:@)

    1. Thanks Lynn! They are very rich! I saw Jacques Pepin prepare them this way - although the true French version doesn't top with cheese!

  2. I also thought this method was interesting....I will have to try it...and if Jacques Pepin does it this way then it has to be right...he has a vid on utube for perfect french fries where he blanches before double results before frying tho..single layer on kitchen towel

  3. Looks so delicious, pictures are amazing making my mouth watery.
    Thanks for sharing this yummy recipe.


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