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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Potato Gratin Recipe

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This recipe for Potato Gratin is from The Foods We Love, 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 c. heavy cream
2 c. whole milk
2 sprigs fresh rosemary
4 sprigs fresh thyme
salt and white pepper to taste
6 Idaho potatoes, peeled
2 T. butter
Directions:
Directions:
Preheat oven to 375º. Meanwhile, combine the cream, milk, garlic, rosemary, thyme salt and pepper in a medium saucepan. Bring to a low simmer and cook 30 minutes. Strain the mixture into a bowl; discarding herbs and garlic. Reserve. While cream mixture 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 gratin dish with 1 T. butter. Arrange a first layer of potatoes in pan overlapp9ing by nearly half. Season with salt and pepper. Pour about 1/2 c. cream mix over potatoes. Repeat this process 2 more times. Pour remaining cream mixture over the top. Dot with remaining butter. Cover with foil. Bake 45 minutes. Uncover and bake about 45 minutes longer until the top is golden brown.
Personal Notes:
Personal Notes:
Original recipe from Doug Julius. Doug's advice is that a large gratin dish needed.

 

 

 

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