Autumn Potato Gratin

Name: Autumn Potato Gratin
Prep time: 5 min
Cook time: 35 min
Total time: 40 min
Ingredients: 4 pounds mixed baby potatoes, such as Red Bliss, Peruvian Purples, and Fingerlings; 2 cups heavy cream, plus some to cover; 4 tablespoons butter (1/2 stick); 2 sprigs each fresh thyme, sage, and rosemary; 2 garlic cloves, cracked; Salt and pepper; 1/2 cup grated Parmesan

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Prep Time: 5 minutes

Cook Time: 35 minutes

Total: 40 minutes

Servings: 8

Author : Rachael Ray : Food Network

side dish cheesy potatoes

Ingredients

Remove All · Remove Spices · Remove Staples

4 pounds mixed baby potatoes, such as Red Bliss, Peruvian Purples, and Fingerlings2 cups heavy cream, plus some to cover4 tablespoons butter (1/2 stick)2 sprigs each fresh thyme, sage, and rosemary2 garlic cloves, crackedSalt and pepper1/2 cup grated Parmesan

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Instructions

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Step 1

Preheat the oven to 400 degrees F.

Step 2

Halve the potatoes and toss them into a large baking dish and season with salt and pepper.

Step 3

Meanwhile, put the cream, butter, herbs, and garlic in a small saucepan and bring to a simmer over medium heat. Cook for about 5 minutes, to infuse the cream with flavor. Season with salt and pepper.

Step 4

Pour the hot cream mixture through a strainer over the potatoes, (discard the herbs and garlic), if there is not enough cream to go 3/4 of the way up the potatoes then pour some additional cream on top to make up the difference. Sprinkle the Parmesan evenly over the top. Bake for 30 to 35 minutes, until the potatoes are cooked through and top begins to brown. Cover and keep warm until ready to serve.