Potatoes Au Gratin
By Sur La Table & Ben Witten
Potatoes Au Gratin
By Sur La Table & Ben Witten
Yield/Serves:
Makes 4 to 6 servings
- ½ cup homemade or low-salt chicken or vegetable broth
- 1½ cups heavy cream
- 1 clove garlic, crushed
- 1 bay leaf
- 2½ pounds Yukon Gold potatoes, peeled and sliced about 1/8 inch thick
- Kosher salt and freshly ground black pepper
- Freshly grated nutmeg to taste
- ½ cup grated Gruyère
Yukon Gold potatoes paired with Gruyère, cream and spices make this classically delicious dish a cool-weather favorite.
In a small saucepan, combine the broth, cream, garlic and bay leaf; bring just to a boil. Take it from the heat and let the flavors infuse as you assemble the gratin.
Heat the oven to 350°F. Spread about one-third of the potatoes in the bottom of a 2-qt. gratin or heavy baking dish. Season with salt, pepper and nutmeg. Top with another one-third of the potatoes, season with salt, pepper and nutmeg again. Arrange the remaining potatoes on top and season.
Put the gratin dish on a baking sheet (to catch any spills). Pour the cream mixture over the potatoes, discarding the garlic and bay leaf. Sprinkle with the cheese.
Cover the dish loosely with foil and bake in the hot oven until the potatoes start to get tender, about 30 minutes. Remove the foil and continue baking, basting occasionally with the liquid in the dish, until the potatoes are very tender when pierced with a knife and a golden crust forms on top, another 30 to 45 minutes. Let cool for about 15 minutes before serving.
In a small saucepan, combine the broth, cream, garlic and bay leaf; bring just to a boil. Take it from the heat and let the flavors infuse as you assemble the gratin.
Heat the oven to 350°F. Spread about one-third of the potatoes in the bottom of a 2-qt. gratin or heavy baking dish. Season with salt, pepper and nutmeg. Top with another one-third of the potatoes, season with salt, pepper and nutmeg again. Arrange the remaining potatoes on top and season.
Put the gratin dish on a baking sheet (to catch any spills). Pour the cream mixture over the potatoes, discarding the garlic and bay leaf. Sprinkle with the cheese.
Cover the dish loosely with foil and bake in the hot oven until the potatoes start to get tender, about 30 minutes. Remove the foil and continue baking, basting occasionally with the liquid in the dish, until the potatoes are very tender when pierced with a knife and a golden crust forms on top, another 30 to 45 minutes. Let cool for about 15 minutes before serving.