Autumn
Potato Gratin
Thin potatoes baked in cream with garlic and cheese, a dependable cold-weather side for roasts and holidays.
- Prep
- 25 min
- Cook
- 1 hr 15 min
- Total
- 1 hr 40 min
- Yield
- Serves 8
- Category
- Side
- Source
- The Home Almanac kitchen
Ingredients
- 1.4 kg potatoes, peeled and thinly sliced
- 2 cups 10 percent cream
- 1 cup milk
- 2 garlic cloves, finely grated
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp nutmeg
- 1 1/2 cups grated Gruyere or old cheddar
- 1 tbsp butter
Steps
- Heat the oven to 190 C (375 F) and butter a 9 by 13 inch baking dish.
- Combine the cream, milk, garlic, salt, pepper, and nutmeg in a saucepan and warm until steaming.
- Layer half the potatoes in the dish and scatter with half the cheese.
- Add the remaining potatoes, pour the warm cream mixture over top, and cover tightly with foil.
- Bake 45 minutes, then uncover and scatter with the remaining cheese.
- Bake 25 to 30 minutes more, until browned and tender. Rest 15 minutes before serving.
Notes
Slice the potatoes as evenly as possible so the gratin cooks through at the same time.
Pairing Serve beside roast chicken, ham, or a green salad.
Start with the harvest
This recipe is tied to potato. Browse farmers markets in Ontario.
Tools
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- 9 by 13 inch baking dish
- Mandoline slicer
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