Potato Gratin

Hiver 2015
food and drink

BY: Lucy Waverman

This can be made ahead of time and successfully reheated at 350°F (180°C) for 20 minutes.

2 lbs (1 kg) Yukon Gold potatoes, peeled and thinly sliced
6 peeled garlic cloves
2 sprigs thyme
Milk to cover potatoes
1 cup (250 mL) water
Salt and freshly ground pepper
Butter for buttering dish
½ cup (125 mL) whipping cream

1 Preheat oven to 375°F (190°C).

2 Place potatoes in pot with garlic cloves and thyme. Cover with milk and then add water. Season well with salt and pepper. Bring to boil and boil for 3 to 5 minutes or until potatoes are slightly softened.

3 Butter a gratin dish. Drain potatoes, keeping the cooking liquid. Place cooked potatoes and garlic in dish. Discard thyme sprig and lightly season with salt. Add cream to cooking liquid, then pour enough cooking liquid to just cover the potatoes. Bake for 35 to 40 minutes or until potatoes are tender.

Serves 6 to 8

What to Serve

Stock Type499939