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Gratinéed Potatoes
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Slice the potatoes 1/8-inch thick.
Fill a roasting pan with sufficient water to come half way up the sides of the casserole dish and place in the oven.

Gratinéed Potatoes

Serves 6 to 8 as a side dish

This hearty but elegant dish is the ideal accompaniment for roast lamb or any grilled meat.

  • 12 medium potatoes, peeled
  • 3 cups heavy cream
  • 3 cloves garlic (2 of them minced)
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground pepper
  • 1/2 cup créme fraîche
  • 1/2 cup grated Swiss cheese
  1. Preheat the oven to 350° F.
  2. Slice the potatoes 1/8-inch thick. In a large bowl, combine the potatoes, cream, minced garlic, salt and pepper. Place in a large casserole dish and cook in a bain-marie, or a roasting pan filled with sufficient water to come half way up the sides of the casserole dish, for 1 to 1-1/2 hours or until the potatoes are just tender. Remove from oven.
  3. Raise the oven temperature to 450° F.
  4. Rub a large gratin dish with the remaining clove of garlic and spread with 1/4 cup of créme fraîche. Pour in half the potatoes. Spread with remaining 1/4 cup créme fraîche, add remaining potatoes, and sprinkle with the grated cheese. Set gratin dish in a bain-marie (or the roasting pan filled with water) and place in the hot oven until the potatoes are brown (about 15 minutes).

Serve from the gratin dish.
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