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Creamy Potato Gratin Recipe

Potato gratin has got to be one of my favorite side dishes – it’s creamy, rich, homey, and elegant. That lovely golden brown top surrounded by lacy remnants of bubbling cream…those starchy layers married together with thickened cream… Oh, and did I mention the cream?

Yes, it’s a favorite. And for the cook, it’s one of the simplest dishes to put together but reaps a bounty of grateful sighs and requests for second helpings from everyone at the table.

Who would have thought that such an amazing dish could result from the simplest of ingredients? This potato gratin recipe calls for a total of three ingredients. Three! Oh, and the butter for the pan…but who’s counting that?

All those evenly thin slices of peeled potato can look a bit intimidating at first, but don’t you worry yourself – whip out your handy food processor with the slicer attachment and you’ll have all those ‘taters sliced in no time. So quickly, in fact, that you might find yourself making a double recipe just for those delicious leftovers.

 

Personally, I’m a big fan of cutting by hand – I actually find it quite soothing to focus in with my favorite knife and slice away. All the running, screaming kids fade into the background, and it’s just me and potatoes… Plus, there’s no machinery to clean when all’s said and done. If you’re going to slice yours by hand, make life a little easier for yourself by slicing a small bit off the part of the potato that will sit on the cutting board – then you can just focus on slicing, not trying to keep that potato from slipping around and thwarting your attempts at perfection.

Creamy Potato Gratin

2014-03-27 00:55:07

  1. butter for the dish
  2. 2 pounds baking potatoes
  3. 2 cups heavy cream
  4. kosher salt
  1. Preheat the oven to 375 degrees. Butter a 2-quart baking dish.
  2. Peel and slice the potatoes into 1/8″ slices.
  3. Lay the potatoes in the pan, overlapping each slice slightly. Lightly salt the potatoes. Line another layer of potatoes over the first, and sprinkle lightly with salt. Repeat this process until all the potato slices are used up.
  4. Pour the cream over the potatoes.
  5. Cover the dish with foil and bake for 30 minutes. Uncover and bake for another 45 minutes, until the cream is bubbly, the potatoes easily pierced, and the top is a beautiful golden brown.
  6. Let cool for 10-15 minutes before slicing and serving.

By Jennifer Cordova

The Sweet Plantain http://www.thesweetplantain.com/

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AboutKara

I’m a writer, new mom and foodie. I love sharing what I know while making others feel beautiful. On this blog, I share my healthy lifestyle, simple meals, fitness tips and experiences.

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