Gratin Potatoes
A classic french side dish for a steak dinner.
Gratin Potatoes
Ingredients
- 8-10 medium Yukon Gold Potatoes peeled, 1/4-inch slices
- 2 cups cream
- 4 cloves garlic minced
- 2 sprigs thyme
- 1 sprig rosemary
- 1 or 2 sprigs parsley
- 2 teaspoons butter
- 4 or 5 ounces Gruyere cheese grated
Instructions
- Preheat your oven to 350 ºF.
- Using a large pot, add the potatoes, cream, and garlic.
- Tie the sprigs of rosemary, thyme, and parsley together and throw them into the pot of potatoes.
- Bring the pot to a boil and simmer for 10 or 12 minutes.
- Turn off the heat and remove the sprigs of rosemary, thyme, and parsley.
- Rub the butter around the inside of a glass baking dish (or gratin dish).
- Transfer the potato mixture to the baking dish and spread it evenly.
- Top the potatoes with the Gruyere cheese.
- Bake at 350 ºF for 40 minutes. The potato mixture should be bubbling and the cheese should be brown and bubbling.
- Remove the potatoes from the oven and cool for 10 minutes or so before serving.