There is something so luxurious and versatile about a classic potato gratin. Made the traditional way, it is certainly not a side dish for dieters of any kind, but there’s something about the way the potatoes melt into the cream but stay in distinct slices, something to the delicate hint of garlic, nutmeg and thyme and something about the salty Parmesan cheese crust on top that makes it fit for any 5-star restaurant.
Easter, Holiday Favorites, Vegetarian
Author: The Blue Jean Chef, Meredith Laurence
2clovesof garlicsmashed flat
freshly ground black pepper
2poundspotatoes,about 5 or 6, peeled and sliced (¼-inch slices)
1cupgrated Parmesan cheese
1tablespoonbutter,cut into small cubes
fresh thyme leavesoptional
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.
Amount Per Serving
Calories 309Calories from Fat 162
% Daily Value*
Saturated Fat 11g55%
Vitamin A 560IU11%
Vitamin C 18.5mg22%
* Percent Daily Values are based on a 2000 calorie diet.