Amazing Potato Gratin
Cook Time
90
mins
Calories
325
Serving Size
12
Carbs
36.9
Fat
26.8
Protein
9.2
description
This is... seriously... my FAVORITE recipe for these!
ingredients
- 2 cups heavy cream
- 1 cup milk, I use whole milk
- 7 cloves garlic, crushed (or scant teaspoon garlic powder)
- 2 sprigs fresh rosemary (or 1 teaspoon dried)
- 4 sprigs fresh thyme (or 1 teaspoon dried)
- 1/2 - 1 teaspoon sea salt
- 1/2 - 1 teaspoon white pepper
- 6 russet potatoes (about 3 lbs) peeled
- 2 tablespoons butter, divided
- 6 oz Gruyere cheese or similar, grated
directions
Prepping Potato Gratin
- Grease a 9x13x2 inch casserole dish (glass or ceramic preferred) with 1 tablespoon butter, set aside. I smoosh the butter in the dish using a paper towel to schmear evenly.
- Bring milk, cream, garlic, rosemary, thyme, salt and pepper to a low simmer. Cooking on low for 30 minutes. Strain out herbs and garlic into a bowl, discarding the herbs and garlic. Reserve infused cream mixture.
- While your cream mixture simmers, slice the potatoes 1/8 inch thick. Place sliced potatoes in a bowl of cold water until ready to assemble, then drain and pat dry.
Assembling & Baking Potato Gratin
- Arrange potatoes in rows, overlapping slightly; seasoning each layer with sea salt and pepper.
- Sprinkle a handful of Gruyere cheese over potatoes and pour 1/2 cup cream mixture over the potatoes.
- Repeat steps twice, finish by pouring on an remaining cream mixture.
- Dot with 1 tablespoon butter; cover with foil and bake.
- Bake in preheated 375°F oven for 45 minutes; then remove foil and continue baking, uncovered for an additional 45 minutes, until golden brown and bubbly and potatoes are fork tender (insert fork into potatoes, they should yield to gentle pressure).