Potato Gratin
"From the Balthazar cookbook"
- Ready In:
- 1hr 30mins
- Ingredients:
- 9
- Serves:
-
8
ingredients
- 2 cups heavy cream
- 1 cup whole milk
- 7 garlic cloves, crushed
- 2 sprigs rosemary
- 4 sprigs thyme
- 2 teaspoons salt
- fresh ground white pepper
- 6 idaho potatoes
- 2 tablespoons unsalted butter
directions
- Heat the oven to 375°F.
- Combine the cream, milk, garlic, herbs, 1 teaspoons of salt and 1/4 teaspoons pepper in a medium saucepan. Bring to a low simmer and cook for 30 minutes. Strain, discarding the garlic and herbs and reserve the flavoured cream.
- While the cream is cooking, peel the potatoes and cut into thin slices using a mandolin or a sharp knife. Rinse in a bowl of cold water and pat dry with paper towels.
- Butter a 10x14 gratin dish with 1 tablespoon of the butter. Arrange one layer of potatoes in the bottom, overlapping by almost half. Sprinkle with a little salt and pepper and pour 1/2 cup of cream over top. Repeat with remaining potatoes and cream, about 4-5 more layers. Dot the top with the remaining butter and cover with foil.
- Bake for 45 minutes. Remove the foil and bake for another 15 minutes, until the top is golden brown. Cool for 5 minutes before serving.
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