1 Video | Photo: Autumn Potato Gratin Recipe
Ingredients
- 4 pounds mixed baby potatoes, such as Red Bliss, Peruvian Purples, and Fingerlings
- 2 cups heavy cream, plus some to cover
- 4 tablespoons butter (1/2 stick)
- 2 sprigs each fresh thyme, sage, and rosemary
- 2 garlic cloves, cracked
- Salt and pepper
- 1/2 cup grated Parmesan
Directions
Preheat the oven to 400 degrees F.
Halve the potatoes and toss them into a large baking dish and season with salt and pepper.
Meanwhile, put the cream, butter, herbs, and garlic in a small saucepan and bring to a simmer over medium heat. Cook for about 5 minutes, to infuse the cream with flavor. Season with salt and pepper.
Pour the hot cream mixture through a strainer over the potatoes, (discard the herbs and garlic), if there is not enough cream to go 3/4 of the way up the potatoes then pour some additional cream on top to make up the difference. Sprinkle the Parmesan evenly over the top. Bake for 30 to 35 minutes, until the potatoes are cooked through and top begins to brown. Cover and keep warm until ready to serve.
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By MG Loves Brunch
El Paso, TX
on December 26, 2011
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The best potato gratin ever! Super flavorful and creamy. I used fingerling potatoes. I almost had to double the amount of cream to cover them as instructed. I also used twice the amount of garlic. The garlic was not overpowering at all. It complimented the herbs nicely. Next time, though, I will reduce the amount of salt just a bit. I felt after sprinkling the Parm cheese, the cream was just a bit too salty. Nobody else seemed to mind though. Overall, an easy and delicious gratin recipe.
By nordonez
ARABI, LA
on November 22, 2011
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Delicious !!! Family favorite side dish.
By djsrrdr_11866459
alpine, CA
on November 20, 2011
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this has become a holiday favorite. I can't make a special meal without them. I only use the different color fingerling potato's. my kids call them baby potato's
Read all 131 reviews