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Creamy Potato Gratin
Delicious and indulgent but surprisingly accessible, make this potato gratin once and you’ll find yourself regularly reaching for the recipe throughout the cold weather months.
The fresh rosemary and garlic give the creamy, salty potatoes a fragrant, flavorful kick. Cut them with a mandolin if you have one available, but don’t fear if not–by hand is just fine, too.
How to Make It
Ingredients
- 2 cups 35% cream
- ¾ cup whole milk
- 4 garlic cloves, crushed and peeled
- 1 large rosemary sprig, about 6-in in length, plus extra for serving
- 2 tsp kosher salt
- Freshly ground black pepper
- 2.5 lbs (1.1 kg) Yukon Gold potatoes, about 5 or 6, washed and thinly sliced into ⅛-in rounds
- ½ cup finely grated Parmigiano-Reggiano cheese
Instructions
- Preheat oven to 375°F. Set a fine-mesh sieve over a large liquid measuring cup or bowl.
- Combine cream with milk, garlic, rosemary, and salt in a medium pot. Season with freshly ground pepper. Set over medium-high heat and bring to a full simmer. Reduce heat to medium-low and cook, stirring occasionally, until the garlic is soft, approximately 10 to 12 minutes.
- Meanwhile, generously butter an 11 x 8-in (2.3L) oval baking dish. Arrange potatoes in even layers in dish. Set aside.
- Strain cream-mixture through prepared sieve. Using the back of a metal spoon, gently work garlic through the sieve until the flesh has passed through. Discard rosemary. Stir cream mixture until garlic is fully incorporated, then pour evenly over potatoes.
- Bake in center of oven until potatoes are almost tender, about 45 minutes. Remove from oven and sprinkle evenly with cheese. Continue baking until potatoes are bubbly and golden brown, approximately 10 to 15 more minutes. Transfer to a rack and let cool for 20 minutes. Sprinkle with fresh rosemary. Serve immediately.
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