Classic Potato Gratin
Description:
Indulge in the creamy goodness of this decadent dish, affectionately known as “Yummy Potatoes of Death” for its irresistible taste and richness. Despite its indulgent nature, you can make it lighter by substituting half-and-half or a combination of broth and cream. Perfect for special occasions or as a Thanksgiving side dish, this recipe can even be adapted with sweet potatoes for added flavor and variety.
Source: Fine Cooking
Recipe Category: Potato
Keywords: Vegetable, Thanksgiving, < 60 Mins, Oven, Easy
Nutritional Information (per serving):
- Calories: 599.7
- Fat Content: 48.6g
- Saturated Fat Content: 30g
- Cholesterol Content: 177.9mg
- Sodium Content: 484.4mg
- Carbohydrate Content: 34.2g
- Fiber Content: 2.8g
- Sugar Content: 1.5g
- Protein Content: 9.4g
Ingredients:
- 2 Yukon gold potatoes
- 3 Russet potatoes
- 1 cup heavy cream
- 1/8 teaspoon coarse salt
- 1 teaspoon fresh ground black pepper
- 2 pinches of nutmeg
- 3 garlic cloves
- 1 cup Comté cheese
Instructions:
| Step | Description |
|---|---|
| 1 | Preheat the oven to 400°F. |
| 2 | Using a very sharp knife, a mandoline, or the slicing blade on a food processor, cut the potatoes into uniform 1/8-inch slices. |
| 3 | Place the sliced potatoes in a large heavy-based saucepan and add the cream, salt, pepper, nutmeg, and garlic. |
| 4 | Cook the mixture over medium-high heat until the cream boils, stirring occasionally to avoid breaking up the slices. |
| 5 | Once the cream boils, pour the mixture into a 2 1/2- or 3-qt. baking dish. |
| 6 | Optionally, remove and discard the garlic cloves if you prefer not to have a garlicky surprise in each bite. |
| 7 | Shake the dish to settle the potato slices, then sprinkle the Comté cheese on top. |
| 8 | Bake until the top is deep golden brown, the cream has thickened and bubbled, and the potatoes are extremely tender when pierced with a knife, about 40 minutes. |
| 9 | Don’t worry if the dish looks too liquidy initially; it will set up as it cools slightly. |
| 10 | Before serving, allow the potatoes to cool until they’re very warm but not hot, at least 15 minutes, or serve at room temperature. |
Additional Notes:
- This dish can also be enjoyed for breakfast, simply reheat in the microwave until warm.
