Creamy Potato Gratin
- Total Time
- 1 hour
- Rating
- Comments
- Read comments
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Ingredients
- 3pounds Idaho potatoes, peeled
- 3cups half-and-half
- 1tablespoon soft butter
- 3tablespoons dry bread crumbs
- Salt
- Ground white pepper
- ½teaspoon nutmeg, preferably freshly ground
Nutritional analysis per serving (8 servings)
281 calories; 12 grams fat; 7 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 37 grams carbohydrates; 4 grams dietary fiber; 5 grams sugars; 7 grams protein; 623 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat oven to 425 degrees. Use a mandolin, food processor or knife to slice potatoes moderately thin (the thickness of two pennies is perfect). Place in a 3-quart saucepan and add 3 cups half-and-half. The cream should barely cover the potatoes. Add a little more if needed. Bring to a simmer and cook gently for 6 to 8 minutes.
- Step 2
Meanwhile, butter a 2- to 2½-quart baking dish. Dust dish with 2½ tablespoons bread crumbs. Season potatoes by folding in salt (at least a teaspoon), pepper and nutmeg. Do not undersalt. Transfer potato mixture to the baking dish and dust top with remaining ½ tablespoon bread crumbs.
- Step 3
Bake for 25 minutes. Allow to cool 10 minutes before serving. The gratin can be reheated, but if that’s your plan, bake it for 20 minutes, leave it at room temperature and reheat it for 10 to 15 minutes before serving.
Private Notes
Comments
My mother used to make these as "scalloped potatoes" -- with or without the bread crumbs. She also made the same dish as "au gratin potatoes" by adding cheese.
No need to par boil potatoes at all, just assemble and bake longer at a lower temperature. If it's not browned enough, use the broiler at the end. Much easier and just as good.
After years of testing different ways of doing gratin, my solution is to mix the potatoes with cream and seasoning in a bowl (I use a clove of pressed garlic as well), then spread into a buttered dish, cover with film and microwave for 5 minutes. One can then sprinkle cheese (only the best quality) over and finish cooking in the overn as in the recipe.
I mix the cream with a little mustard - really adds to the flavour!!
Best potato gratin EVER! I've tried lots of recipes for this, but most don't quite make it. This one did- I think it's par boiling in the half-and-half, and lots of salt. I put Trader Joe's Quattro Fromaggi on top while the steak baked in the oven....served it with mushrooms and crispy garlic cooked in ghee.
This is similar to Joy of Cooking potatoes dauphinois. Instead if breadcrumbs top with grated gruyere. Yummmmm
2.5-quart baking dish is necessary. A 2-quart doesn’t hold it all. Close, but not quite.