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"I would like to find a stew that will give me heartburn immediately, instead of at three o'clock in the morning."--John Barrymore

Potato Gratin Recipe

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This recipe for Potato Gratin is from Winfield City Schools Taste of Tradition, 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:  
3 1/2 to 4 lb Yukon gold potatoes, peeled and sliced thinly
1 1/2 cup heavy cream
1 cup whole milk
1 1/4 cup cheddar cheese. shredded
1 1/2 tsp Thrive market garlic powder
1 1/2 tsp Thrive market onion powder
1/2 tsp Thrive market dried thyme
1 1/4 tsp sea salt
1/2 tsp black pepper
2 1/2 Tbsp ghee, melted
1 Tbsp fresh thyme leaves, picked (optional)
Directions:
Directions:
Preheat oven to 400 degrees and grease a 9 x 13- inch casserole dish. Place the potatoes in the dish, standing them up in rows. The potato slices should be standing upright and packed in generously. Add the cream, milk, garlic powder, onion powder, dried thyme, sea salt, black pepper, and melted butter to a large bowl and whisk together. Pour this over the potatoes in the casserole dish. Sprinkle the shredded cheese over the top, then the fresh thyme leaves (if using). Cover with greased foil and bake for 60-75 minutes, until the potatoes are mostly tender. Remove the foil and bake 10-15 minutes further to brown the topping. Let cool slightly before serving.
Number Of Servings:
Number Of Servings:
12
Preparation Time:
Preparation Time:
20 minutes

 

 

 

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