Potatoes au Gratin

Total Time:
1 hr 10 min
Prep:
15 min
Cook:
55 min

Yield:
2 servings
Level:
Easy

Ingredients
  • 2 tablespoons unsalted butter, plus more for greasing
  • 3/4 cups half-and-half
  • 1 tablespoon minced shallot
  • 1 clove garlic, minced
  • 1 sprig fresh rosemary
  • Dash freshly grated nutmeg
  • 2 medium Yukon gold potatoes (10 ounces), scrubbed and well washed, sliced 1/8-inch thick on a mandoline
  • 1/2 cup shredded Gruyere cheese
  • 1 tablespoon freshly grated Parmesan
Directions
  • Preheat the oven to 350 degrees F. Butter an 8-ounce oval gratin dish.

  • Add the half-and-half, shallots, garlic, rosemary and nutmeg to a medium saucepan. Bring to a light simmer. Add the potatoes to the saucepan and simmer for 3 minutes; the potatoes should be just covered with the liquid. Once you see the liquid thicken a bit, remove and discard the thyme sprig.

  • Pour half of the potatoes into the prepared baking dish. Dot with 1 tablespoon butter and half the Gruyere. Pour in the rest of the potatoes and finish covering with Gruyere and Parmesan. Dot the potatoes with the last tablespoon of butter.

  • Cover with foil and bake for 40 minutes. Remove the foil and bake until golden and bubbly, 10 more minutes.


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