Potato Gratin

Potato Gratin
Votes: 1
Rating: 5
You:
Rate this recipe!
Print Recipe
This is a classic potato dish made with cream, cheese, garlic and a touch of nutmeg. It's a perfect holiday side dish and a fabulous accompaniment to ham, turkey and especially a Beef Tenderloin (see recipe on the blog)
Servings Prep Time
8 people 30 minutes
Cook Time Passive Time
30 minutes 15 minutes
Servings Prep Time
8 people 30 minutes
Cook Time Passive Time
30 minutes 15 minutes
Potato Gratin
Votes: 1
Rating: 5
You:
Rate this recipe!
Print Recipe
This is a classic potato dish made with cream, cheese, garlic and a touch of nutmeg. It's a perfect holiday side dish and a fabulous accompaniment to ham, turkey and especially a Beef Tenderloin (see recipe on the blog)
Servings Prep Time
8 people 30 minutes
Cook Time Passive Time
30 minutes 15 minutes
Servings Prep Time
8 people 30 minutes
Cook Time Passive Time
30 minutes 15 minutes
Ingredients
Servings: people
Units:
Instructions
  1. Preheat the oven to 400 degrees and spray a 9 x 13 pan with cooking spray. I like to use a glass (Pyrex) pan with this dish. It makes it easy to see when the potatoes are finished cooking
  2. Press the garlic clove with a garlic press or chop it very fine
  3. Grate the 1/8 teaspoon nutmeg - I am over the moon for fresh nutmeg - you can easily find it in a grocery store, co-op or local spice store. I love the fragrance and super fresh flavor. If you don't have fresh, simply replace it with 1/8 tsp jarred nutmeg
  4. Grate the cheese. I recommend a combination of Gruyere and Cheddar cheese in this dish. I think it creates a perfect balance of flavor. My favorite Wisconsin cheesemaker (Wood River) has a Gruyere/Cheddar combo cheese, as does Trader Joe's. If you can't find it (or don't like it) simply use all Cheddar
  5. Mix the 3 cups of half & half, the pressed garlic clove, the bay leaf and the 1/8 teaspoon nutmeg in a large pot
  6. Wash, peel and slice the potatoes. I use my Oxo microplane for this dish - it's fast and easy. (Do use the guard - I learned this one the hard way!). If you don't have a microplane, just use a knife to slice the potatoes bout 1/8" thick
  7. Place the potato in the half & half mixture as you slice them, to keep the potatoes from turning brown
  8. Add the 2 tablespoons butter, 1/2 teaspoon kosher salt and 1/4 teaspoon ground black pepper to the mixture
  9. Bring the potatoes to a boil, lower the heat and simmer for 6-8 minutes, stirring frequently, until the liquid thickens from the starch of the potatoes
  10. Turn off the heat. Taste the half & half mixture - adjust the seasonings as needed - you may want more salt, pepper or nutmeg
  11. Remove the bay leaf - (that's never a good surprise in a bite of delicious potatoes!)
  12. Ladle about a 1/2 cup of the half & half into the bottom of the greased pan
  13. Using slotted spoon, spoon the potato slices into the pan
  14. Ladle the leftover half & half from the pot into the baking dish - just until the liquid covers the potatoes - you may not need to use it all
  15. Smooth the mixture in the pan so it's evenly distributed
  16. Sprinkle the grated cheese over the top of the potatoes. Bake the potatoes for 25-30 minutes. Just until the potatoes are set, and the liquid has been absorbed
  17. Let the potatoes rest for at least 15 minutes before serving. I often make this dish the night before, let it cool completely, cover with foil, and then re-heat it in a 325 degree oven with the foil on for 20-30 minutes.
  18. Serve with your favorite meat dish. The potatoes are fabulous with turkey, ham and, of course, a Beef Tenderloin (recipe on the blog!) Enjoy!
Share this Recipe
Powered byWP Ultimate Recipe

2 thoughts on “Potato Gratin”

    1. Thanks, Bernie

      They are a great kitchen staple, especially for a holiday dinner or brunch. Also a breeze to make in advance, which is my favorite way to make the holiday less stressful.

Leave a Reply

Your email address will not be published. Required fields are marked *