There is hardly any comfort food that I crave more than delicious Potato Gratin. It is so simple to make and definitely crave-worthy. No holiday at our house is ever complete without this simply scrumptious side dish. I love to serve this side in individual baking dishes which definitely gives it a wow factor.
How To Make Potato Gratin…
Making Potato Gratin is a relatively simple task. It’s made with just a few ingredients and can be made ahead of time, and easily heated right before serving, when you are cooking up a storm for a dinner party or the holidays.
Ingredients needed:
- russet potatoes
- garlic
- heavy cream
- nutmeg
- thyme
- salt
- pepper
- gruyere cheese
Potato Gratin
AuthorloulousucrePreheat the oven to 350℉.
Place the sliced potatoes and smashed garlic in a heavy, large pot. Add the cream, nutmeg, salt, and pepper. Heat all of the ingredients until simmering, being careful not to bring to a boil.
Pour potato mixture into a lightly greased baking pan or 8 large or 12 small individual ramekins. Top with the 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.
Ingredients
Directions
Preheat the oven to 350℉.
Place the sliced potatoes and smashed garlic in a heavy, large pot. Add the cream, nutmeg, salt, and pepper. Heat all of the ingredients until simmering, being careful not to bring to a boil.
Pour potato mixture into a lightly greased baking pan or 8 large or 12 small individual ramekins. Top with the 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.
(This post was first published on May 1, 2011. The photos and recipe have been updated.)
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.