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Potato Gratin Recipe

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This recipe for Potato Gratin is from From Bunny's Kitchen, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
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 375º. 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 350º oven for 15 to 20 minutes.

 

 

 

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