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Fall Colorful Au Gratin Potato Recipe

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This recipe for Fall Colorful Au Gratin Potato, by , is from The McGuffin Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Colleen McGuffin
Added: Thursday, March 8, 2007

Category:
Category:

Ingredients:  
Ingredients:  
4 lbs mixed baby potatoes - red, white, purple and fingerlings
2 C heavy cream + a little extra
2 sprigs of fresh thyme, sage and rosemary
2 cloves of garlic - cracked and smashed
Salt & Pepper to taste
1/2 C grated fresh parmesan cheese

Directions:
Directions:
Halve the potatoes and toss them into a large baking dish, season with salt and pepper.

Put the cream, butter, herbs and garlic in a small saucepan and bring to a simmer over medium heat. Cook for 5 minutes, to infuse the cream with flavor. Season with salt and pepper.

Pour hot cream through strainer over the potatoes. Discard the herbs and garlic. Make sure there is enough cream to cover 3/4 the way up the potatoes then pour some additional on top to make up the difference.

Sprinkle the parmesan evenly over the top. Bake for 30-40 minutes at 400 degrees, until the potatoes are cooked and begin to brown. Cover and keep warm till ready to serve.

Number Of Servings:
Number Of Servings:
4-6
Preparation Time:
Preparation Time:
1 hour

 

 

 

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