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Potato Gratin
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)
Ingredients
- 1 clove garlic
- 3 cups half & half
- 1/8 teaspoon fresh nutmeg or ground nutmeg
- 1 large bay leaf
- 3 pounds potatoes Russet or Yukon Gold
- 2 tablespoons butter
- 8 ounces gruyere cheese
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
Instructions
- 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
- Press the garlic clove with a garlic press or chop it very fine
- 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
- 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
- Mix the 3 cups of half & half, the pressed garlic clove, the bay leaf and the 1/8 teaspoon nutmeg in a large pot
- 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
- Place the potato in the half & half mixture as you slice them, to keep the potatoes from turning brown
- Add the 2 tablespoons butter, 1/2 teaspoon kosher salt and 1/4 teaspoon ground black pepper to the mixture
- 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
- Turn off the heat. Taste the half & half mixture - adjust the seasonings as needed - you may want more salt, pepper or nutmeg
- Remove the bay leaf - (that's never a good surprise in a bite of delicious potatoes!)
- Ladle about a 1/2 cup of the half & half into the bottom of the greased pan
- Using slotted spoon, spoon the potato slices into the pan
- 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
- Smooth the mixture in the pan so it's evenly distributed
- 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
- 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.
- Serve with your favorite meat dish. The potatoes are fabulous with turkey, ham and, of course, a Beef Tenderloin (recipe on the blog!) Enjoy!
Maggie these creamy, cheesy potatoes look so delicious ~ love the golden brown top too ~ the perfect side with Easter ham and more ~ thanks for sharing!
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.