POTATO GRATIN
Provided by Anya von Bremzen
Categories Milk/Cream Cheese Potato Side Bake Casserole/Gratin Parmesan Winter Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 to 8 servings
Number Of Ingredients 9
Steps:
- 1. Peel and wash the potatoes and slice them into rounds 1/8 inch thick, using a mandoline, the slicing disk of a food processor, or a sharp knife.
- 2. Generously butter a 9 by 12-inch heavy shallow baking dish, preferably earthenware or cast-enamel, or an oval gratin dish of comparable size. (You can also use a 12-inch cast-iron skillet.) Rub the dish with half of the crushed garlic.
- 3. In a small saucepan, bring the half-and-half to a simmer with the remaining garlic and season generously with salt and pepper. Set aside.
- 4. Preheat the oven to 350°F. Arrange the potatoes in one overlapping layer on the bottom of the dish. Season the layer generously with salt, pepper, and nutmeg. Arrange two more layers on top, seasoning each layer liberally. You might not need all the potatoes. Press the layers down to compact them. Pour in enough half-and-half to come up just a little below the top layer of potatoes. Set the baking dish on a larger baking sheet, cover with foil, and bake until the potatoes feel tender when pierced with a knife, about 1 hour.
- 5. Raise the oven temperature to 425°F, remove the foil, and bake until the top begins to brown, about 10 minutes. Pour just enough cream to cover the top, dab it with crème fraîche, if using, and sprinkle evenly with the Parmesan. Bake until the top is brown and bubbly, 15 to 20 minutes more. Remove from the oven and let the potatoes stand for 10 minutes to absorb the cream. Cut into squares and serve.
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William Buchikos
[email protected]This potato gratin was a little bland for my taste. I added some extra cheese and herbs and it was much better.
Ab Writes003
[email protected]I love this recipe! It's so easy to make and it always turns out delicious.
Addo Ebenezer
[email protected]This is my go-to potato gratin recipe. It's always a crowd-pleaser.
felix kio
[email protected]I've made this potato gratin several times now and it's always perfect. It's a great side dish for any occasion.
Shafi Noori
[email protected]This potato gratin was a huge hit with my family. It was so creamy and cheesy, and the potatoes were cooked perfectly.
Peu Nag
[email protected]Delicious!
the logical answer
[email protected]Easy recipe to follow and the results were delicious. Will definitely be making this again.
Mendi Perry
[email protected]This potato gratin was amazing! The cheese was perfectly melted and the potatoes were tender and creamy. I will definitely be making this again.
Asante Goen
[email protected]This recipe was a hit! The potatoes were so creamy and flavorful. I will definitely be making this again.
Zaria Phillips
[email protected]Delicious! Everyone loved it. Will definitely be making this again.
Ishana Ruttu
[email protected]Easy to follow recipe. Came out perfect. Will make again for sure.
Jadavien Banks
[email protected]My family loved this potato gratin! It was creamy and cheesy, and the potatoes were cooked to perfection. I will definitely be making this again.
Andry_xy93
[email protected]This is the best potato gratin recipe I've ever tried. It's so easy to make, and it always turns out perfect. I love that it's a one-dish meal, so I don't have to worry about making anything else.
Sammy Dewo
[email protected]This potato gratin was absolutely delicious! The potatoes were perfectly tender and creamy, and the cheese was melted and bubbly. I loved the addition of the herbs and spices, which gave the dish a really nice flavor.