← Back to Search Results
roasting American
Potato Gratin

Photo by:
Comments: 0
 

Recipe

This baked potato dish is rich with cream and fragrant with garlic and nutmeg

Yield: makes 4–6 servings
Prep time: 15–20 Mins<Br>
Cooking time: 1½ Hrs

Ingredients

  • 2lb (900g) white- or red-skinned boiling potatoes
  • Salt and freshly ground black pepper
  • 2½ cups heavy cream
  • 1 garlic clove, cut in half
  • Pinch of freshly ground nutmeg
  • 3 tbsp butter, at room temperature, cut up, plus more for the dish

Special Equipment:

  • Mandoline or food processor fitted with fine slicing blade

Directions

 

Prepare ahead

The potatoes can be peeled, sliced, and stored in water to cover for several hours.

1. Preheat the oven to 350°F (180°C). Butter a 2qt (2 liter) shallow baking dish.

2. Peel the potatoes. Using a mandoline, a food processor fitted with a fine slicing blade, or a large knife, slice the potatoes into rounds about 1/8 in (3mm) thick. Rinse the slices in cold water. Drain and pat dry with paper towels or a clean kitchen towel.

3. Place the potatoes in layers in the baking dish, seasoning with salt and pepper as you go.

4. Bring the cream, garlic, and nutmeg to a boil in a saucepan. Pour the cream over the potatoes. Dot the top with the butter.

5. Cover with aluminum foil. Bake about 1¼ hours, or until the potatoes are just tender. Remove the foil. Increase the oven temperature to 450°F (250°C) and bake until the top is golden, about 10 minutes. Serve hot.

Good with salad for supper, or as a side dish to smoked fish or broiled or roasted meats.

Variation

Potato and Cheese Gratin

Add 2 finely chopped anchovies to the cream at step 4. Sprinkle 1 cup shredded Gruyére cheese, between the potato layers, saving a little for sprinkling on the top.


© 2008 Dorling Kindersley
 

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on 6 servings and 1/8 teaspoon added salt per serving.

509kcal (25%)
85mg (9%)
30mg (51%)
456mcg RAE (15%)
710mg
42mg
5g
1g
3g
29g
151mg (50%)
338mg (14%)
27g (133%)
43g (66%)
1mg (7%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

chez-panisse-fruit Chez Panisse Fruit
by Alice Waters
the-asian-grandmothers-cookbook The Asian Grandmothers Cook...
by Patricia Tanumihardja
lucid-food Lucid Food
by Louisa Shafia
the-sushi-experience The Sushi Experience
by Hiroko Shimbo
everyday-chinese-cooking Everyday Chinese Cooking
by Katie Chin, Leeann Chin
baked-new-frontiers-in-baking Baked: New Frontiers in Baking
by Matt Lewis, Renato Poliafito
salmon-a-cookbook Salmon: A Cookbook
by Diane Morgan
125-best-vegan-recipes 125 Best Vegan Recipes
by Maxine Effenson Chuck, Beth Gurney
125-best-cupcake-recipes 125 Best Cupcake Recipes
by Julie Hasson
a-bakers-odyssey A Baker's Odyssey
by Andrew Schloss
american-vegan-kitchen American Vegan Kitchen
by Tamasin Noyes
american-masala American Masala
by Suvir Saran
Already a member? Sign in here
Close_overlay

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
Spinner
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Close_overlay

Sign in to Cookstr

Keep me logged in
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?