Potato Gratin
Prep Time
15 mins
Cook Time
1 hr 15 mins
Total Time
1 hr 30 mins
There is something so luxurious and versatile about a classic potato gratin. Made the traditional way, it is certainly not a side dish for dieters of any kind, but there’s something about the way the potatoes melt into the cream but stay in distinct slices, something to the delicate hint of garlic, nutmeg and thyme and something about the salty Parmesan cheese crust on top that makes it fit for any 5-star restaurant.
Course:
Side Dishes
Cuisine:
French
Keyword:
Vegetarian, Easter, Holiday Favorites
Servings: 6
Calories: 309 kcal
Ingredients
- 2½ cups half-and-half, divided
- 2 cloves of garlic smashed flat
- ½ teaspoon salt
- freshly ground black pepper
- ¼ teaspoon ground nutmeg
- 2 pounds potatoes, about 5 or 6, peeled and sliced (¼-inch slices)
- 1 cup grated Parmesan cheese
- 1 tablespoon butter, cut into small cubes
- fresh thyme leaves optional
Instructions
-
Pre-heat the oven to 350˚ F.
-
Combine 1½ cups of half-and-half with the garlic in a shallow skillet or gratin pan and bring to a simmer on the stovetop. Simmer for 15 minutes. Season with the salt, pepper, and nutmeg.
-
Turn the heat off underneath the half-and-half and add the sliced potatoes, separating the slices and pressing them into the half-and-half to ensure they are all distributed evenly. Add enough of the remaining half-and-half to just cover all the potatoes. Top with the Parmesan cheese, dot with butter, and transfer the pan to the oven.
-
Bake in the oven for 50 to 60 minutes, or until the potatoes are tender and nicely browned on top. Serve with a little fresh thyme on top if desired.
Recipe Video
Nutrition Facts
Potato Gratin
Amount Per Serving
Calories 309
Calories from Fat 162
% Daily Value*
Fat 18g28%
Saturated Fat 11g55%
Cholesterol 56mg19%
Sodium 521mg22%
Potassium 776mg22%
Carbohydrates 24g8%
Fiber 3g12%
Protein 13g26%
Vitamin A 560IU11%
Vitamin C 18.5mg22%
Calcium 338mg34%
Iron 5.1mg28%
* Percent Daily Values are based on a 2000 calorie diet.