Potato Gratin
Potato Gratin is rated
out of
5 by
4.
Prep Time:
5 minutes
Cook Time:
60 minutes
Servings:
10
Serves 8 to 10.
Because russets have a lower moisture and higher starch content than most other potatoes, they are ideal for baking and are excellent in gratins. A mandoline will ensure uniformly sliced potatoes, the key to making a perfect, tender gratin.
Ingredients:
- 2 cups heavy cream
- 2 eggs
- 1 1/4 tsp. salt
- 1/4 tsp. freshly ground pepper
- 1/4 tsp. freshly grated nutmeg
- 6 large russet potatoes, peeled and cut
crosswise into 1/16-inch-thick slices - 4 oz. Gruyère cheese, shredded
- 1 Tbs. chopped fresh flat-leaf parsley
Directions:
Preheat an oven to 350°F. Butter a shallow 2-quart ceramic baking dish.
In a large bowl, combine the cream, eggs, salt, pepper and nutmeg and whisk until just blended. Add the potatoes and toss gently until evenly mixed. Transfer to the prepared baking dish. Using your fingertips, spread the potatoes in an even layer, pressing them lightly so they absorb the liquid. Sprinkle the cheese and then the parsley evenly over the top.
Cover the dish tightly with aluminum foil and bake for 45 minutes. Remove the foil and continue baking until the top is golden, the gratin is bubbling and the potatoes are tender when pierced with a knife, 15 to 20 minutes more. Let stand for 10 minutes before serving.
In a large bowl, combine the cream, eggs, salt, pepper and nutmeg and whisk until just blended. Add the potatoes and toss gently until evenly mixed. Transfer to the prepared baking dish. Using your fingertips, spread the potatoes in an even layer, pressing them lightly so they absorb the liquid. Sprinkle the cheese and then the parsley evenly over the top.
Cover the dish tightly with aluminum foil and bake for 45 minutes. Remove the foil and continue baking until the top is golden, the gratin is bubbling and the potatoes are tender when pierced with a knife, 15 to 20 minutes more. Let stand for 10 minutes before serving.
Serves 8 to 10.
Williams-Sonoma Kitchen.
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Rated 5 out of
5
by
Marsin from
AMAZING!!!!
I make this recipe every year for Thanksgiving and every year we wonder the same thing, "Why do we wait for Thanksgiving to have this?" It's a major hit with all of my family members. I always prep in advance with the potatoes, because it can get time consuming. Definitely use a mandoline for the potatoes and leave them in water so they don't turn black. A must must must try!!!!
Date published: 2020-11-19
Rated 5 out of
5
by
Smith101 from
simple and scrumptious
This is an incredible simple dish that is a consistent favorite. Use quality cream and gruyere. Critical tip - thin potatoe slices are a must for success. (Mandoline makes it fast and consistent)
Date published: 2018-12-23
Rated 1 out of
5
by
cook 30 from
Big disappointment
After several wins from Williams Sonoma recipes, I suppose it was my time to find a dud. The flavor was bland, the potatoes too firm and the consistency was like a water cress casserole. If you're looking for a good Au Graitn recipe, look elsewhere.
Date published: 2018-12-09
Rated 5 out of
5
by
JenNJ from
Excellent side dish...
This is a delicious side dish! Yes, its time consuming and a mandoline makes all the difference, but its worth it and always a crowd-pleaser. I add white cheddar for a little more flavor.
Date published: 2013-12-31