Definitely one of my favorite recipes to serve potatoes; very easy to make and the result is spectacular; rich, creamy and bursting with flavor.
Goes well with fish, poultry or beef and a simple green salad on the side.
Classic Potatoes au GratinCourse: MainCuisine: GermanDifficulty: Easy
Classic Potatoes au Gratin, rich and creamy, and bursting with flavor.
1 tablespoon butter to grease the gratin dish
400 g / 14.1 oz heavy cream
1 garlic clove, peeled and cut in halve
2 slices fresh, peeled ginger
1 strip of fresh lemon peel
1 sprig fresh thyme
1 kg / 2.2 lb Yukon gold potatoes, peeled, rinsed and thinly sliced on a mandoline slicer
freshly ground pepper
freshly ground nutmeg
100 g Gouda, Gruyère or other yellow, medium hard cheese, finely grated
shallow gratin dish or another shallow, heat resistant baking dish
- Preheat the oven to 180C / 355F. Adjust the rack to a middle position. Smear butter all over inside the gratin dish. In a small saucepan bring the heavy cream to a boil, then turn off the heat. Add garlic, ginger, lemon peel and thyme, cover the pot with a lid and let the heavy cream steep for about 5 minutes. Remove and discard the seasoning. Season the heavy cream with salt and freshly ground pepper and nutmeg.
- In a large bowl combine the sliced potatoes with the heavy cream, transfer into the baking dish and spread evenly. Bake the potatoes 45 minutes, until tender and creamy.
- Adjust rack to the highest position; heat broiler. Top potatoes with Gouda or Gruyère and sprinkle with oregano. Broil until cheese is bubbling and the top of the gratin is golden brown, 5 – 10 minutes.