This baked potato dish is rich with cream and fragrant with garlic and nutmeg
Preparation Time20 min
Preparation Time - Text15–20 mins
Cooking Time1 min
Total Timeunder 2 hours
Make Ahead RecipeYes
OccasionCasual Dinner Party, Family Get-together, Formal Dinner Party
Recipe Courseside dish
Five Ingredients or LessYes
Taste and Texturecreamy, rich, savory
Type of Dishgratin
- 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
- Mandoline or food processor fitted with fine slicing blade
The potatoes can be peeled, sliced, and stored in water to cover for several hours.
Preheat the oven to 350°F (180°C). Butter a 2qt (2 liter) shallow baking dish.
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.
Place the potatoes in layers in the baking dish, seasoning with salt and pepper as you go.
Bring the cream, garlic, and nutmeg to a boil in a saucepan. Pour the cream over the potatoes. Dot the top with the butter.
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.
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