There are few things prettier than the creamy filling of a gratin bubbling up around the edges of the pan, and peeking between the browned slices on top.
I have a recipe for a potato gratin in my last cookbook, Dinner Solved!, that I firmly stand by. Here is another that I firmly stand by. I plan to come up with more recipes for this dish that I firmly stand by, because I am committed to reminding all of us why gratins are one of the best things that could ever happen to a potato, ever.
This is a rich gratin, made with all cream, no milk, or even half and half. I’m not apologizing, just explaining. In general I like my indulgent dishes flat out indulgent, and my healthier food in the form of broiled fish, or salads.
And I don’t have a problem with the two sharing a plate. This gratin, for instance would be lovely next to a piece of roasted or sautéed salmon with a peppery green salad alongside the both. But of course it’s a perfect holiday dish, sidled up alongside a roasted and carved turkey or roast beef or a fall-apart pork shoulder.
If you have a mandoline, and the inclination to use it, please do, and you will get lovely paper thin slices that will result in a sultry and elegantly stratified gratin. If not, use the slicing blade in your food processor or a sharp knife; the slices will likely not be as thin, but that’s a-ok.
Any time a gratin is on the table, dinner is kind of a holiday.Tweet This
Other Gratin Recipes to Know and Love:
Thyme and Yukon Gold Potato Gratin
- 3 pounds medium Yukon Gold potatoes
- 2 ½ cups heavy whipping cream
- 2 tablespoons unsalted butter
- 1 teaspoon minced garlic
- 1 ½ cups shredded Gruyére cheese see Note
- 1 teaspoon coarse or kosher salt
- ½ teaspoon freshly ground black pepper
- 2 tablespoons minced fresh thyme
- Preheat the oven to 400°F. Butter a 9 x 13-inch baking dish.
- Combine the cream, butter, and garlic in medium saucepan and bring to barely a simmer over medium high heat. Remove from the heat.
- While the mixture is heating, peel the potatoes and slice them very thinly.
- Combine the cheese, thyme, salt and pepper in a small bowl. Spread out half of the potatoes in the prepared baking dish. Sprinkle with half of the cheese mixture. Repeat with the remaining potatoes, and then the remaining cheese mixture. Pour the cream mixture over the potatoes, and press down on the potatoes to make sure they are mostly submerged in the liquid.
- Bake on a lower rack in the oven for about 60 to 65 minutes, until the top is golden brown, and the potatoes have absorbed most of the cream and are very tender; a knife should slide in extremely easily. Let stand for 10 to 15 minutes before serving.
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