1 Video | Photo: Herbes de Provence Potato Gratin Recipe
Ingredients
- 3 pounds russet (Idaho) potatoes, peeled
- 1 tablespoon butter, softened
- 2 cups half-and-half
- 2 to 3 garlic cloves, smashed
- 1 tablespoon herbes de Provence
- Salt
- Freshly ground black pepper
- 2 cups grated Gruyere, packed
Directions
Preheat the oven to 400 degrees F.
Peel and wash the potatoes and slice them really thinly using a plastic mandoline.
Generously butter a 12-inch ovenproof baking or gratin dish (about 2 1/2 to 3-quarts).
In a small saucepan, bring the half-and-half, garlic cloves and herbes de Provence to a simmer. Season, to taste, with salt and pepper. Remove the garlic cloves. Set aside.
Arrange the potatoes in an overlapping layer on the bottom of the dish. Season the layer generously with salt and pepper. Scatter lightly with some of the grated cheese. Make another potato and cheese layer, finishing with a most generous cheesing.
Press the layers down gently. Pour the half-and-half mixture over the potato layers and fill the dish up to the top of the potatoes. Cover the dish loosely with foil so it is not touching the cheese on top and bake 30 minutes, uncover and bake another 10 to 15 minutes until the cheese is bubbly and nicely browned.
Let cool for 20 to 30 minutes before serving.
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By MrsBarr2011
on March 31, 2013
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Amazing potatoes!!!!!Just made these for Easter dinner and they came out perfect. I will agree with one of the reviews, they are not pretty when they come out of the oven, yet once they sit for 3o minutes, they are perfect. (I did let them bake an additional 15 minutes beyond what the recipe calls for once I took the foil offDefinitely a KEEPER!
By dixie833
on February 15, 2013
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This is a FANTASTIC recipe! This is the first time I've made it, and it turned out perfectly. I even made my own Herbs de Provence (Emeril. If you follow the recipe as it is posted, everything will come out perfectly. My taste tester (hubby really loved the potatoes and said this recipe is a "keeper"...and that doesn't happen often!
By bazookajodi_118...
fort ann, NY
on September 12, 2012
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The Potato Gratin came out Perfect ! I have no idea why some of these comments are so negative. I did exactly what Dave said to do. Let it sit for 30 minutes after it came out of the oven. It set perfectly.. I sliced the potato's with a knife. Very thin. It cooked evenly with no problems. I also made my own Herbes de Provence since i didn't have it. So I made it with my own herbs from a recipe for it. It was flavorful, cheesy and really tasty. **Remember when it comes of the oven it will look soupy but take it away from the heat put it on the counter and let it sit for 30 minutes. It will set !
Read all 29 reviews