French Potato Gratin

"Creamy, starchy, yummy, major comfort food!"
 
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photo by *Parsley* photo by *Parsley*
photo by *Parsley*
photo by lazyme photo by lazyme
photo by lazyme photo by lazyme
photo by lazyme photo by lazyme
Ready In:
50mins
Ingredients:
7
Serves:
4
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ingredients

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directions

  • Peel and slice potatoes thinly.
  • Use a food processor if available.
  • Lightly grease an ovenproof casserole.
  • Layer potato slices in casserole, sprinkling each layer with salt, pepper and nutmeg.
  • Press garlic over mixture.
  • Add cream and milk.
  • You may prepare ahead of time up to this step.
  • Bake at 400 degrees F for about 40 minutes, or until potatoes are soft and creamy and golden brown on surface.

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Reviews

  1. There is no better way to prepare a gratin - I love your recipe! It is soft in the middle but crunchy in the edges. Who needs meet, if you can have this dish? Thanks for sharing.
     
  2. Thanks, Mirj! the size of the pan wasn't specified. I ended up using 2 gratin dishes then forgot to measure the liquid, lol. It took longer to cook but was heavenly when done (in about an hour). The nutmeg was really nice & the garlic was perfect. Very easy even though I sliced teh spuds by hand...cut them in half so there is a flat side & it's easy. It took longer to layer! But well worth it. I'm glad I ended up w/2 pans because we had 1 w/dinner & 1 for breakfast, lol!!! Made for Kitchen Witches ZWT5! xo Bethie
     
  3. Yummmmmm! I had larger potatoes, so I used only eight. I loved nutmeg and garlic. I even resisted my urge to add cheese and I still thought this was terrific. Thanx for sharing.
     
  4. I loved this! I made a smaller portion and loved the smell of garlic while this was cooking. I added a little dash of parsley at the end. Thanks Mirj for a nice keeper. Made for ZWT5 2009.
     
  5. I thought these were some good potatoes. The potato and sauce ratio was perfect. Definately will make again.
     
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RECIPE SUBMITTED BY

<p><strong><span style=color: #ff0000;>Come and visit me on my blog:&nbsp; </span></strong></p> <p><a href=http://www.miriyummy.wordpress.com><strong><span style=color: #ff0000;>www.miriyummy.wordpress.com</span></strong></a></p> <p>&nbsp;</p> <p>October 2011: It's been 10 years since I came into Zaar one day at the recommendation of someone on another website. If you ask my husband (or my coworkers), I haven't logged out since! <br /><br /><a href=http://www.TickerFactory.com/><br /><img src=http://tickers.TickerFactory.com/ezt/d/4;15;0/st/20011021/e/I Joined Zaar%21/dt/6/k/f656/event.png border=0 alt= /></a> <br /><br />So what's happened in the ten years since I became addicted to Zaar? Well, I've been happily married, happily divorced, and happily married once again. (Wanna see wedding pictures? Click <a href=http://community.webshots.com/user/mirjamdorn>here</a>.) <br /><br /><a href=http://smg.photobucket.com/albums/v240/mirj/?action=view?t=chuppah2.jpg target=_blank><img src=http://img.photobucket.com/albums/v240/mirj/chuppah2.jpg border=0 alt=Photobucket /></a> <br /><br />Originally from the Bronx, I've been living in Israel since 1983. I'm married to a brilliant man with the most yummy British accent (this is the part where he rolls his eyes and says, Yeah, yeah, yeah). Let's call him Sushiman, even though he hates that name. <a href=http://www.recipezaar.com/member/52282>Chia</a> gave him that nickname when I was trying to create a dinner to show off my culinary talents. I posted here on Zaar with questions about the menu and since sushi was the main focus of the meal, he became Sushiman. That dinner was just the first of what I hope will become a lifetime of meals together. <br /><br />This is a picture of us taken in September 2005 in Kew Gardens in London. 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