Thursday, November 18, 2010

TF's Potato Gratin

1 1/2 cups heavy cream
1 sprig fresh thyme
2 garlic cloves, chopped
1/2 teaspoon ground nutmeg
2 pounds russet potatoes, peeled and cut into 1/8-inch thick slices
salt and freshly ground black pepper
1/2 cup grated parmesan, plus more for broiling

Preparing the potato gratin:
Preheat the oven to 375 degrees F.

In a saucepan, heat up the cream with a sprig of thyme, chopped garlic and nutmeg.

While cream is heating up, butter a casserole dish. Place a layer of potato in an overlapping pattern and season with salt and pepper. Remove cream from heat, then pour a little over the potatoes. Top with some grated parmesan. Make 2 more layers. Bake, uncovered, for 45 minutes. Sprinkle some more parmesan and broil until cheese browns, about 5 minutes.

Serves 4 to 6


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