Photo: Potatoes Gratin Recipe
Ingredients
- 2 pounds baking potatoes, peeled and sliced paper-thin
- 2 cups heavy cream
- 2 garlic cloves, split
- Leaves from 4 fresh thyme sprigs
- 3 tablespoons chopped fresh chives, plus more for garnish
- 1 cup grated Parmigiano-Reggiano
- Sea salt and freshly ground black pepper
Directions
Preheat the oven to 375 degrees F. In a large bowl combine all the ingredients, tossing to coat. Season with salt and pepper. Put the potato mixture into a casserole dish, flatten it out with a spatula, and bake for 40 minutes, until the potatoes are tender and the gratin is bubbly. Let stand for 10 minutes before serving. Garnish with fresh chives.
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By neensagers_6967608
San Jose, CA
on October 26, 2011
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To the reviewer named "teeitup" regarding your potatoes not being creamy but oily and separating...mine did that once when I cooked them too long. If you get the right thickness which is pretty thin, mine weren't paper thin, and cook them 40 minutes and take them out they should be very creamy.
By Dwalker2
on October 06, 2011
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One of the best gratin recipes I'm come across. Instead of the thyme, I did fresh rosemary instead. GREAT.
By gwvd_5605499
Oregon, OH
on July 14, 2011
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I made this for my family and everyone loved it.
I followed the receipe to the letter with three exceptions.
First, I used shredded parmisano and romano cheeses.
Second, I added one finely sliced vidalia onion.
Third, I baked it for one hour. I suspect that added bake time probably had to do with the size of the potatoe slices.
Everyone agreed the dish was delicious. I expect to make it often. It is so easy to make.
We ate this dish with slices of warmed ham. Next time I am going to put diced ham in the receipe.
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