Classic Potato Gratin
"Satisfying comfort dishes that are simple to prepare.
Great as a side dish, or as a main dish with a salad on the side. If you want to make less cut the recipe in half and use an 8"x8" or 9"x9" dish. You can also make individual gratin in smaller dishes, you can see that it's flexible.
*Chef's note--I used parmesan cheese but the classic French recipe uses Gruyere. It's really your choice as any firm but full body cheese can be used."
- Ready In:
- 55mins
- Ingredients:
- 9
- Serves:
-
6-8
ingredients
- 2 teaspoons butter, softened
- 1 garlic clove, cut in half
- 2 cups half-and-half
- 2 cups cream
- 2 teaspoons salt
- 1⁄4 teaspoon ground pepper
- 1 pinch ground nutmeg
- 3 lbs russet potatoes (about 6 medium, scrubbed)
- 2 cups parmesan cheese, grated
directions
- Preheat oven to 350°F.
- Coat bottom and sides of 10-12C casserole dish with butter (aprox sizes would be rectangular 9 x 13" or oval 10 x 15") the dish can be ceramic or glass, and the sides should be 2-3" high though deeper will work as well, just not be as full looking.
- Rub the cut side of the garlic clove over the bottom and sides of dish.
- Place garlic, half and half and cream in a lg. pot.
- Add the salt, pepper and nutmeg (any proportion of half and half and cream can be used, even all all of one or the other, these 4C make a very creamy Gratin. You may use up to 1/2 C less if you would like).
- Peel a potoato and slice into 1/16" thick slices by hand or with a mandoline.
- Place slices directly into the cold cream mixture.
- Peel and slice the next potato, add to the cream, and repeat with the remaining potatoes.
- Place the pot over medium heat and bring to a simmer, stirring almost constantly.
- Keep at a low simmer for 5-6 min, stirring, until the mixture thickens.
- Remove from heat and stir in 1 1/2C Parmesan.
- Pour into prepared dish, spreading evenly.
- Sprinkly remaining 1/2C parmesan over the top and place into oven.
- Bake about 40 Min until mixture is bubbly and the top is a deep golden crusty brown.
- Remove from oven and allow to cool for at least 20 min to set.
- The gratin will still be warm and hour out of the oven, and can be kept ready to serve in a gently warm oven.
- Refridgeate left overs and reheat in the oven or microwave to serve.
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Reviews
-
This was a fairly easy dish to assemble, with great results. I brought it to my neighbors tonight and it got rave reviews. I did not add the additional parmesan cheese on the top, and inadvertantly baked it with the lid on...still creamy and delish! Definitely a keeper!
RECIPE SUBMITTED BY
The picture above is of my daughter and me, taken about 35 years after the photo she posted on her Zaar page (WeBees); I’m the one in the goofy hat in her picture and she’s the one on the left in my picture.
Most of my pre-married life was spent in Northern California in the San Francisco Bay Area with all the wonderful produce, sea food and wines that the region offers. Five of my teenage years were spent in West Africa with my family (medical missionaries). On our way back to the US we traveled extensively throughout Europe and after marrying my Navy husband, we were moved to Asia. All this said because these travel experiences greatly influenced my interest in cooking and willingness to try new foods.
I’ve been with Zaar for about two years and have enjoyed trying new recipes and learning about the person who posted it. There are some crazy, wonderful and talented people out there, not to mention knowledgeable and gracious. It’s been great fun participating in the “Tag” and “Swap” games.
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Like many other Zaarites, I’ve collected hundreds of cookbooks. My favorites are from places that I‘ve visited around the world as well as my first, given to me by my mother when I went off to college - “The Graham Kerr Cookbook” by the Galloping Gourmet. My oldest cookbook was given to me by my grandmother – “The Boston-School Cook Book” by Fannie Merritt Farmer circa 1896.
I’m an Interior Designer but also taught Weight Watchers for about twenty years. It’s tough loving to cook and bake and still keep at a healthy weight!
