Potato Gratin

Recipe by: Sarah Leah Chase | from Cold Weather Cooking

Cookstr

Course: Side Dish

Total Time: Under 2 Hours

Skill Level: Easy

Cost: Inexpensive

Photo by: Joseph De Leo

There is no more sinful, simple, and satisfying combination in the world than a good gratin of sliced potatoes and nutty Gruyère cheese. With a dish of this in the oven or on the table, it will be of little concern how frightful the weather is outside. Let it snow!

Yield: Makes 6 to 8 servings

INGREDIENTS

2 tablespoons unsalted butter
2 cloves garlic, minced
2½ pounds (8 to 10) russet potatoes, peeled and very thinly sliced
Salt and freshly ground black pepper to taste
8 ounces Gruyere cheese, shredded
1 large egg
1 cup milk
1 cup heavy or whipping cream

Directions

1. Preheat the oven to 375° F.

2. Butter the bottom and sides of a 13 × 9 × 2-inch gratin dish. Then, scatter the minced garlic over the bottom.

3. Make a single layer of potato slices in the dish, season with salt and pepper, and sprinkle with a few tablespoons of cheese. Repeat the layers until all the potatoes are used.

4. Whisk together the egg, milk, and cream; pour this mixture over the potatoes. Sprinkle all the remaining cheese on top.

5. Bake until the potatoes are tender and the top is bubbling and golden brown, about 1 hour. Serve piping hot.

NUTRITIONAL INFORMATION

Nutrients per serving (% daily value)

This recipe serves 8. Nutritional information includes 1/8 teaspoon of added salt per serving.

Calories 382kcal (19%)

Calcium 363mg (36%)

Vitamin C 28mg (47%)

Vitamin A 246mcg RAE (8%)

Potassium 687mg

Magnesium 49mg

Protein 14g