When the weather starts to get a little nippy, I long to cook hearty soups and casseroles. Last week I bought some locally-grown baby red potatoes that needed to be eaten, so I decided to make a potato gratin tonight. Some friends had also decided to stop by for dinner, so this seemed like the perfect thing to make. The ingredient list was fairly simple, and I had most of the items on hand, with the exception of the fresh thyme. This wasn’t a problem though because twice a week we have a farmer’s market across the street from our apartment, so it was easy to get the thyme.
I used a mandolin to cut the potatoes, so they were all sliced pretty thinly and uniformly. I also chose to leave the skin on. I washed the potatoes very well before I sliced them.
The recipe called for 1.5 cups of heavy cream, but I wanted to lighten the recipe up a bit, so I used a cup of heavy cream and a half cup of fat-free half and half. This switch didn’t harm the recipe at all.
Here’s the gratin ready to go into the oven.
Print This RecipePotatoes Gratin
Adapted from recipe from Tyler Florence1 cup heavy cream and 1/2 cup fat-free half and half
1 sprig fresh thyme
2 garlic cloves, chopped
1/2 teaspoon ground nutmeg
Butter
2 pounds russet potatoes, peeled (or 2 lbs. baby red potatoes unpeeled) and cut into 1/8-inch thick slices
Salt and freshly ground black pepper
1/2 cup grated Parmesan, plus more for broilingPreheat the oven to 375 degrees F.
In a saucepan, heat up the cream with a sprig of thyme, chopped garlic and nutmeg.
While cream is heating up, butter a casserole dish. Place a layer of potato in an overlapping pattern and season with salt and pepper. Remove cream from heat, then pour a little over the potatoes. Top with some grated Parmesan. Make 2 more layers. Bake, uncovered, for 45 minutes or until the potatoes are cooked through. Sprinkle some more Parmesan and broil until cheese browns, about 5 minutes.
Yield: 6 servings