Fine Cooking Magazine - November/December 2020

Servings: 6 to 8

You can play around with the way you place the potatoes in this gratin: back and forth in rows, concentric circles, or randomly. Any way you choose will result in the same crunchy, cheesy top.

Ingredients

1 oz. (2 Tbs.) unsalted butter, at room temperature
1 cup heavy cream
2 Tbs. finely chopped garlic
1 Tbs. toasted dill seed
1 Tbs. whole-grain mustard
Kosher salt and freshly ground black pepper
3-1/2 lb. russet potatoes, peeled
Fresh lemon juice
1/2 cup finely grated aged Cheddar (about 1 oz.)
1 to 2 tsp. chopped fresh dill

Calories (kcal) : 330
Fat Calories (kcal): 150
Fat (g): 17
Saturated Fat (g): 10
Polyunsaturated Fat (g): 1
Monounsaturated Fat (g): 4
Cholesterol (mg): 50
Sodium (mg): 320
Carbohydrates (g): 40
Fiber (g): 4
Sugar (g): 3
Protein (g): 6

Preparation

Position a rack in the center of the oven, and heat the oven to 375°F. Coat a 3-quart baking dish with the butter.
In a medium bowl, combine the cream, garlic, dill seed, mustard, 1-1/2 tsp. salt, and 1/2 tsp. pepper.
Cut the tapered ends off the potatoes and discard. Thinly slice the potatoes crosswise into 1/8-inch-thick slices. While slicing, sprinkle the potatoes with lemon juice, and arrange them in the baking dish. Pour the cream mixture over the potatoes, and top with the cheese. Put the gratin on a rimmed baking sheet, and transfer to the oven. Bake until golden brown and bubbling, about 1-1/2 hours.
Remove from the oven, and allow to rest for 10 minutes. Top with the dill and serve.

(7 ratings) Read Reviews

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Reviews (7 reviews)

KarenS | 12/19/2019
Enjoyed making this dish for Christmas Dinner 2018 and it will be repeat for 2019! Everyone loved this and they were a great side to Standing Prime Rib roast. Agree with KZatrini who wrote "Great presentation too." on 4-21-19. Delicious AND beautiful!
Jagreene | 12/03/2019
Loved these. Easy to do
pastatx | 11/28/2019
Very good. Will make many more times. I scaled back the dill a little. Did need to cook the whole time.
kzatrini | 04/21/2019
This was hit at Easter dinner. I used Parmesan cheese because I didn't think cheddar would work with a rack of lamb and it worked very well. Great presentation too.

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What We're Cooking Now

Name: Hasselback Russet Potato Gratin
Yield: 6 to 8 servings
Cuisine: American
Ingredients: 1 oz. (2 Tbs.) unsalted butter, at room temperature; 1 cup heavy cream; 2 Tbs. finely chopped garlic; 1 Tbs. toasted dill seed; 1 Tbs. whole-grain mustard; Kosher salt and freshly ground black pepper; 3-1/2 lb. russet potatoes, peeled; Fresh lemon juice; 1/2 cup finely grated aged Cheddar (about 1 oz.); 1 to 2 tsp. chopped fresh dill