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Recipe

Classic Potato Gratin

From the 2017 Thanksgiving Guide
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Scott Phillips

Servings: six to eight.

A simple marriage of potatoes and cream, this side dish transforms in the oven into a nutty, rich, satin-textured casserole that’s way more than the sum of its commonplace parts. It’s the perfect complement to both fancy main dishes, like rack of lamb or beef tenderloin, and homey dishes, like roast chicken or meatloaf.

Ingredients

  • 2 lb. Yukon Gold or russet potatoes, peeled
  • 3 cups whipping or heavy cream
  • 1 tsp. kosher salt
  • 1/8 tsp. freshly ground black pepper
  • Generous pinch of freshly grated nutmeg
  • 2 cloves garlic, peeled and smashed
  • 3/4 cup finely shredded Gruyère, Emmental, or Comté

Nutritional Information

      Nutritional Sample Size based on eight servings without cheese
      Calories (kcal) : 400
      Fat Calories (kcal): 300
      Fat (g): 33
      Saturated Fat (g): 21
      Polyunsaturated Fat (g): 1
      Monounsaturated Fat (g): 10
      Cholesterol (mg): 120
      Sodium (mg): 280
      Carbohydrates (g): 23
      Fiber (g): 2
      Protein (g): 4

Preparation

  • Heat the oven to 400°F. Using a very sharp knife or a mandoline, carefully cut the potatoes into 1/8-inch slices (no thicker).
  • Put the potatoes in a large heavy-based saucepan and add the cream, salt, pepper, nutmeg, and garlic. Cook the mixture over medium-high heat until the cream is boiling, stirring occasionally (very gently with a rubber spatula so you don’t break up the slices).
  • When the cream boils, pour the mixture into a 2-1/2- or 3-qt. baking dish. If you don’t want a tender but garlicky surprise mouthful, remove and discard the garlic cloves. Shake the dish a bit to let the slices settle and then sprinkle the surface with the cheese.
  • Bake in the hot oven until the top is deep golden brown, the cream has thickened, and the potatoes are extremely tender when pierced with a knife, about 40 minutes. Don’t worry if the dish looks too liquidy at this point; it will set up as it cools a bit. Before serving, let the potatoes cool until they’re very warm but not hot (at least 15 minutes) or serve them at room temperature.

Reviews

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Reviews

  • AlaskanWolf | 01/03/2017

    Made this with the beef tenderloin with peppercorn sauce. This recipe is very good and simple. Do get a good gruyere-it makes the dish! This was gone in 10 mins flat! Far outweighs the store bought boxed gratin. Will definitely make again but will double to serve for 6.

  • Morfontaine | 01/02/2017

    Wonderful! I made it the day before.

  • koerber | 12/31/2016

    Potato perfection!

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