Old-Fashioned Potato Gratin
User Reviews
5
Old-Fashioned Potato Gratin
Description
Old-Fashioned Potato Gratin starts with russet potatoes sliced thinly and kept in cold water to prevent discoloration. Roasted garlic is rubbed on the gratin dish, imparting its aroma, before layering the potatoes with salt, white pepper, and freshly grated Comté and Parmigiano-Reggiano cheeses. The cream is gently poured to avoid disturbing the layers. Baking uncovered at 350°F allows moisture from potatoes to evaporate and the cheese to melt, resulting in a creamy interior with a lightly browned top.
The gratin combines the tender texture of the cooked potatoes with the nutty flavors of the cheeses and the richness of the cream. The garlic-infused dish adds a subtle depth of flavor. It can be served warm as a side dish complementing poultry, beef, or vegetable entrees.
Potatoes sliced and submerged in cold water can rest for a few hours before cooking to maintain freshness. The assembled gratin may be prepared in advance, refrigerated covered, and baked later that day or overnight, allowing flexible meal planning.
Potato slices can be soaked in cold water for a few hours to maintain color.The gratin dish can be assembled ahead, covered, and refrigerated for several hours to overnight before baking.
Ingredients
- 4 russet potato
- 1 garlic crushed and peeled, clove
- 1 tablespoon (1/2 oz) butter at room temperature, unsalted
- salt Kosher; freshly ground
- white pepper Kosher; freshly ground
- 3 tablespoons Comté cheese or substitute Gruyère or Asiago, freshly grated
- 3 tablespoons Parmigiano-Reggiano cheese freshly grated
- 1 1/2 cups heavy cream
Instructions
- Adjust the oven rack to the top third position and preheat the oven to 350° F (176° C).
- Peel the potatoes and slice them crosswise about 1/8 to 1/4 inch thick. Place the potato slices in a bowl of cold water so they don’t discolor.
- Meanwhile, firmly rub the garlic clove all over the bottom and sides of a 10-inch gratin dish to coat it with the garlic juices. Allow to dry for a few minutes, then rub the bottom and sides of the dish with the butter.
- Drain the potatoes and pat them dry. Arrange a layer of potatoes in a slightly overlapping fashion, like a splayed deck of cards, in the bottom of the gratin dish. Season with a good dash of salt and pepper and a little of each of the two cheeses. Continue layering the potatoes and cheese in this fashion, seasoning each layer and finishing with the cheese (you should have at least 3 layers). Drizzle the cream along the sides of the dish, so as not to displace the cheese.
- Place the potato gratin, uncovered, in the oven and bake for 1 to 1 1/4 hours, or until the cream has been absorbed and the top is crisp and golden.
- Let stand for 10 minutes before serving.
Notes
- The peeled potatoes can sit, submerged in cold water, on the counter for a few hours.
- You can also assemble the gratin, cover it, and refrigerate it for anywhere from a few hours to overnight before baking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 376 kcal
% Daily Value*
| Serving | 1portion | |
| Calories | 376kcal | 19% |
| Carbohydrates | 28g | 9% |
| Protein | 7g | 14% |
| Fat | 27g | 42% |
| Saturated Fat | 17g | 85% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 1g | 50% |
| Cholesterol | 97mg | 32% |
| Sodium | 95mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 1g | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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