This has to be one of my favorite side dishes. I make it all the time, sometimes in a casserole and sometimes in individual serving dishes.
There are many reasons why I make this so often. The first reason is that I like to say it –“Potato Gratin”. I think that it sounds kind of fancy. But, it is Au gratin Potatoes (back from the ’80s) updated by the Gruyere cheese. The second reason is that one of the best things about it is that it can be made ahead of time and reheated easily. The third reason is that it is delicious!! I can eat a ton of it. (I said that I can, not that I do.) There is just something about potatoes (my favorite food), whipping cream, and heavenly melted cheese.
Potatoes Gratin
3 pounds of Yukon Gold potatoes, peeled and sliced
3 cloves garlic, smashed
4 cups heavy whipping cream
1/4 teaspoon freshly grated nutmeg
1/2 teaspoon salt
freshly ground pepper
8 ounces grated Gruyere cheese
Heat oven to 350 degrees. Place potatoes and smashed garlic in heavy, large pot. Add cream, nutmeg, salt, and pepper. Heat all ingredients until simmering. Do not boil.
Pour potato mixture into an lightly greased baking pan. Top with cheese.
Bake for 40 minutes or until browned and bubbly.
(To make ahead of time—-make the entire dish up to placing in the oven and refrigerate overnight. The next day, bring the dish to room temperature. Heat in oven at 200 degrees for 15 minutes. Increase temperature to 350 and cook for 25-30 minutes.)
Enjoy!
thanks so much for coming by and linking up! this looks great!!
Yum! I found you on Savory Sunday's link-up, and am now following. I have never made potato gratin (or au gratin anything…). This looks delicious, and I like the idea of being able to make it in advance. Thanks so much for sharing! 🙂
Looks exceptionally delicious! I have a fondness for potatoes and cheese – they have a particular fondness for my hips! Oh well, some things just have to be eaten regardless of the consequence. Thanks for sharing – I saw this on Savory Sunday. Glad to find your blog! (I'm also the mom of a deaf teen with cochlear implants so I have a special fondness for SLPs!)
Best,
The South Padre Island Flip Flop Foodie
http://spiflipflopfoodie.blogspot.com
I also found you through Savory Sunday. I'm following you. You're invited to link up at Joy of Desserts on Mondays and Thursdays too. I love Potato Gratins too, and the best way is always using Gruyere, like you do. Yum.
I made au gratin potatoes tonight, but they didn't look near as delicious as yours :), Miriam@Meatless Meals For Meat Eaters
my oh my that looks divine! i love potatoes too…we are growing yukon golds this year..so perhaps i will be able to make this with my very own potatoes…wouldn't that just be the icing on the potato cake! thank you for sharing with tuesday night supper club.