Autumn Potato Gratin

Submitted by MarielC

"This is a Rachael Ray recipe. Any type of potato cut in slices will work. Very easy and very good. Dried herbs work well also."

 

• Ready In: 45mins
• Ingredients: 9
• Serves: 8

ingredients

• 4 lbs mixed baby potatoes, such as Red Bliss, Peruvian Purples, and Fingerlings
• 2 cups heavy cream, plus some to cover
• 4 tablespoons butter
• 2 sprigs fresh thyme
• 2 sprigs fresh sage
• 2 sprigs fresh rosemary
• 2 garlic cloves, cracked
• salt and pepper
• 1⁄2 cup grated parmesan cheese

directions

1. Preheat the oven to 400°F.
2. Halve the potatoes and toss them into a large baking dish and season with salt and pepper.
3. Meanwhile, put the cream, butter, herbs, and garlic in a small saucepan and bring to a simmer over medium heat. Cook for about 5 minutes, to infuse the cream with flavor. Season with salt and pepper.
4. Pour the hot cream mixture through a strainer over the potatoes, (discard the herbs and garlic), if there is not enough cream to go 3/4 of the way up the potatoes then pour some additional cream on top to make up the difference. Sprinkle the Parmesan evenly over the top. Bake for 30 to 35 minutes, until the potatoes are cooked through and top begins to brown. Cover and keep warm until ready to serve.

Reviews

[Gipsey]

I have used this recipe many times. It is "go-to" starch for entertaining. I ususally only use regular potatoes (or baby red) because I have fussy eaters. It also seems to take a bit longer than the recipe suggests, but comes out so good every time. Serve with the already seasoned pork loin roasts and a green salad (and maybe some carrots or something) for a GREAT and EASY entertaining meal.

 

[Scoutie]

Yummm!! The spices are so very good, it smells great while cooking! Sometimes I only have small reds and that works fine. I have made this many times and here is what I do now: I parboil the potatoes first for about 5 minutes, then bake for 60 minutes or so. I add a pinch of flour to the cream mixture so it will thicken better. I have also used half and half with good results. I use twice the garlic, but that is just us. I think this is great for Thanksgiving or any holiday menu. Thanks for posting MarielC

 

[Fridayoff]

Oh my. This is a dish that will haunt you till you have it again. Never fails to impress and the aroma while cooking! Gives the impression of a sophisticated cook. Part of Rachel Ray's 60-minute Thanksgiving dinner.