Thursday, July 8, 2010

Creamy Potato Gratin

These creamy potatoes are so rich and flavorful you won't have any leftover, absolutely incredible, divine. I'm wishing I had some right now.
Serves 6
2 cloves garlic, one halved and one minced
3 tablespoons butter, preferably unsalted
1 1/4 cups whole milk
1 cup heavy cream
1/4 teaspoon nutmeg
5 large, russet potatoes or yukon gold
Working quickly so the potatoes don't turn brown, very thinly slice the potatoes.
They are almost shaved, they are so thin.
Preheat oven to 375F.
Rub the inside of an 8 inch square pan with the cut side of the garlic then using 1 tablespoon of butter grease the pan.
In a large sauce pan, combine the milk, cream, minced garlic, 1 teaspoon salt, 1/4 teaspoon pepper, nutmeg and the remaining 2 tablespoons butter.Add the potatoes.
 Bring mixture to a simmer and cook for 5 minutes.
Using a slotted spoon, remove the potatoes and arrange in buttered pan. Pour the milk mixture over the potatoes.
Cover with buttered foil, bake 40 minutes then uncover and continue baking for another 20-30 minutes until golden around edges. Remove from oven and allow to rest for 10 minutes before serving.
Your family is going to love this.

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