Potato Gratin

Creamy, buttery potato gratin is one of those special side dishes that you only
have once in a while but that you will always crave. You can serve potato gratin
with any protein to turn an okay meal into a memorable one.

Servings: 4 servings

Author: Chef Ben Kelly

Prep Time:
10 minutes

Cook Time:
55 minutes

Total Time:
1 hour, 5 minutes

Course:

Side Dish

Cuisine:

French Canadian

Keywords:

Potatoes Gratin Side Dish

🧂 Ingredients

1 ½ lbs Russet Potatoes

680 g
1 ¾ cup Whole Milk
⅛ teaspoon ground nutmeg
2 cloves Garlic, peeled
Salt and Pepper To Taste
⅓ cup heavy cream
3 tablespoon butter, cut into small cubes

Instructions

1 Wash and peel the potatoes. Slice on a mondoline slicer to 1-2 mm thick. Set the
potatoes aside but do not put in water.
2 In a medium pot combine the milk with the garlic cloves, nutmeg and potatoes.
Warm on medium heat until steaming.
3 Cook the potatoes, stirring often for about 8 minutes or until the potatoes have
just begun to soften.
4 While the potatoes are simmering prepare a 9-inch casserole dish or roasting pan
by greasing it or lining it with parchment paper.
5 Season the potaotes generously with salt and pepper. Taste and adjust as needed.
6 Transfer the potatoes and milk to the roasting pan. Remove the garlic cloves and
gently press the potatoes.
7 Pour the cream over the potatoes. Stud the potatoes with the butter cubes.
8 Bake the at 375°f for 35 to 45 minutes or until the potatoes are golden brown
and the cream and milk have been absorbed by the potatoes.
9 Take the potato gratin out of the oven and let it rest for 5 minutes before
slicing and serving.