Potato Gratin
Potato Gratin
Author: The Blue Jean Chef, Meredith Laurence
Serves: 4 to 6
Ingredients
- 2 to 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.
