Potatoes Gratin
photo by Outta Here
- Ready In:
- 1hr
- Ingredients:
- 8
- Serves:
-
8
ingredients
- 2 lbs russet potatoes, sliced very thin
- 2 cups heavy cream
- 2 garlic cloves, minced
- 2 tablespoons fresh thyme leaves, chopped
- 3 tablespoons fresh chives, chopped
- 1 cup parmesan cheese, freshly grated
- 1⁄2 teaspoon kosher salt
- 1⁄2 teaspoon white pepper
directions
- Preheat oven to 375.
- Combine all ingredients in a large bowl, and mix until all of the potatoes are coated.
- Butter a shallow baking dish, and add potato mixture, flattening top of potatoes.
- Bake for 40 minutes, or until the potatoes are tender and the edges bubble.
- Let stand for 10 minutes, then serve.
- Notes: I have made this ahead of time, and put the mix in a zip top bag in the fridge until I was ready to bake.
- For a browned top, dot with small chunks of butter before baking.
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Reviews
-
YUM! I made these to take to dinner with our friends and there were rave reviews all around. I use about 3/4 cup parm & 3/4 cup cheddar cheese and a little more cheddar on top at the last 10 minutes. I added 1/2 thinly sliced onion and used 1/2 & 1/2 in place of the cream. The fresh herbs and garlic give this a really nice flavor and they weren't as heavy as some au gratin potatoes can be, they were perfect with our BBQ steak and salad. I did have took cook them for about and hour a half so covered them with foil for part of the time. Thanks for sharing I'll be making this again. Made for ZWT 8 by another one of The Wild Bunch
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We really enjoyed these potatoes last night with a roasted pork tenderloin. They were really yummy. I easily halved the recipe and, based on other reviews, also sprinkled with some shredded cheddar cheese in addition to the parmesan. The only other change I made was to sub green onions for chives as that is what I had on hand this time of year. I would definitely make these again. Thanks!
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Tweaks
RECIPE SUBMITTED BY
I live near Seattle, WA with my husband of 11 years and our pet ferrets.
We're lucky enough to own a home with a big, south facing yard which is great for entertaining. It also allows me to have a big vegetable garden where I grow most of my own herbs and a lot of the vegetables we eat in the summer, as well as a bunch to share with family and friends.
In my professional life, I'm an accountant- but what I really love to do is cook and eat! Most of my ability is self-taught. I love to experiment with new recipes and techniques, most of which I get from watching way too much food tv and reading foodie magazines.
Recently I decided to start a personal chef business and have cooked for a few clients. I love the challenge of designing a menu to fit a family's specific tastes and needs, and then cooking it for them to enjoy.
For me, cooking is an expression of love. Everyone needs to eat, but food is more than just fuel for the body, it can nurture and comfort ~ give us a memory from childhood, or a retreat when we feel ill. I always think of the people who I'm cooking for when I make a dish, and there is no better compliment than when someone enjoys the food I've made especially for them.
I also like to do OAMC- style cooking, but instead of using it mainly to get dinner on the table, I focus on getting lunch in the bag! Eating out is far too expensive in both dollars and nutrition to make a habit of, yet I want a hot, satisfying meal to enjoy in the middle of the day. Cookin ahead allows me to have great food, without sacrificing either my dollars or my waistline.
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