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 Khane37
on February 16, 2013
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I mixed in some yams. The dish was quite good.
By yoannab
on December 22, 2012
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Very tasty. I rated this only 4 stars since many recipe changes are required: I added more garlic to the infusion and 1 sliced onion to the potatoes. Used fingerling potatoes and half and half instead of cream. Cook at 325 for 90min. so it cooks well with the Turkey, Ham or whatever else I'm making in the oven. Smells wonderful.
By trish ww
on November 16, 2012
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I've been making Autumn Potato Gratin ever since 2007. It is now a holiday staple for Thanksgiving and Christmas at home or at friend's. Rich in creaminess and texture, full of flavor, smells great cooking. I lighten it up sometimes with 1 cup half/half and 1 cup heavy cream. Just picked up all the fixing to make it for Thanksgiving! Trader Joe's sells a 28 oz potato medley (red, gold, purple which is perfect for this recipe. Looks great and tastes even better...enjoy!!
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