Potato Gratin

Recipe Ingredients

1 cup	237ml	Heavy cream
2 cups	474ml	Whole milk
7		Garlic cloves - crushed
2 sections		Fresh rosemary
4 sections		Fresh thyme
		Salt - to taste
		Freshly-ground white pepper - to taste
6		Idaho potatoes - (abt 3 lbs) - peeled
2 tablespoons	30ml	Butter

Recipe Instructions

Preheat the oven to 375 degrees. 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. Reserve.

While the cream is simmering, slice the potatoes 1/8-inch thick. Rinse the slices in a colander under cold water, drain well and dry on paper towels.

Grease a 10- by 14-inch gratin dish (or straight-sided saute pan) with 1 tablespoon butter. Arrange a first 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 reserved 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 top with the remaining butter. Cover the dish with aluminum foil.

Bake the gratin for 45 minutes, remove the foil and continue to bake until the top is golden brown, about 45 minutes longer.

This recipe yields 8 servings.

Per serving: 290 calories, 31g carbohydrates, 5g protein, 16g fat, 55mg cholesterol.

Source:
Simply Delicious by Sheila Lukins from Parade magazine - Pub date: - 12-08-2002

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.