Prep 45 mins
Cook 1 hr
From Yummy Potatoes. This potato gratin is absolutely classic, and simple: no onions, no cheese topping, just potatoes, drenched in butter & cream, with a bit of garlic for oomph. It's the type of dish you'll just want to eat all by yourself, and then promise to go to the gym right after. Prep time includes 30min rest time.
- 3 1⁄2-4 lbs baking potatoes, peeled and thinly sliced
- 4 tablespoons butter, cut into small pieces, plus extra for the casserole
- 3 -5 garlic cloves, chopped
- salt and pepper
- 1 cup heavy cream (whipping)
- 2 tablespoons parsley, chopped (or chives, for garnish)
- Place the sliced potatoes in a bowl with cold water to cover. Leave for at least 30 minutes, or up to an hour. Remove from the cloudy water, and dry with a clean towel.
- Preheat the oven to 375°F.
- Butter the bottom and sides of a round ceramic pan, about 3 1/2 inches deep, and large enough to fit all the potatoes (very large). An ordinary baking pan will obviously work too.
- Sprinkle about half the garlic along the edges of the buttered sides of the pan.
- Make a layer of potatoes, dot with butter pieces, sprinkle with salt and pepper, drizzle with a few spoonfuls of cream, scatter a little garlic on top, then repeat in this fashion until all the potatoes have been used.
- End the top with a dabbing of butter, the last slosh of cream, and a sprinkling of salt and pepper.
- Bake for an 60-90 min, or until the potatoes are very tender and have absorbed all the cream. The top of the potatoes should be golden brown with darker brown splotches here and there. This dish is very forgiving timewise; if you need more time, lower the oven's heat, and to speed the cooking up and give it a nice dark topping, raise the heat to 400°F for the last 10 to 15 minutes.
- Enjoy straight out of the casserole (I know you can't help yourself), sprinkling with a little chopped fresh parsley.