"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Potato Gratin Recipe

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This recipe for Potato Gratin, by , is from From Bunny's Kitchen, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Bunny Dehaan
Added: Tuesday, March 6, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 cup heavy cream
2 cups whole milk
7 cloves of garlic, crushed
2 sprigs fresh rosemary
4 sprigs fresh thyme
Salt and white pepper to taste
6 Idaho potatoes (about 3#), peeled
2 T. butter

Directions:
Directions:
Preheat oven to 375. Meanwhile, combine the cream, milk, garlic, rosemary, thyme, salt, and pepper in a medium-sized saucepan. Bring to a low simmer and cook for 30 minutes. Strain the mixture into a bowl, discarding the herbs and garlic.

While the cream is simmering, slice the potatoes 1/8" thick. Rinse the slices in a colander under cold water. Drain well and dry on paper towels.


Grease a 10" x 14" gratin dish (or a straight-sided saute pan) with 1 T. butter. Arrange a layer of potatoes in the buttered pan in rows, overlapping the potatoes by nearly half. Season generously with salt and add a bit of white pepper. Pour about 1/2 cup of the cream mixture over the potatoes. Repeat this process 2 more times - you will probably have 3 layers total. Pour the remaining cream mixture over the top. Dot the top with the remaining butter. Cover the dish with aluminum foil, and bake for 45 minutes. Remove the foil and continue to bake until the top is golden brown - about 45 minutes longer.

Personal Notes:
Personal Notes:
This can be made a day ahead, and brought to room temperature before reheating (uncovered) in a 350 oven for 15 to 20 minutes.

 

 

 

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