Creamy Potato Gratin



I developed this recipe after binge watching cooking shows during the COVID pandemic.  One show demonstrated how to make a beef tenderloin roast which got me craving Sunday dinner. This is an amazing side dish and not hard to do. Itā€™s replaced mashed potatoes at my house. This recipe serves 12  but the photo here shows a half recipe. 

Ingredients
  •  6 tablespoons unsalted butter cut into 6 pieces
  • 1 1/2 teaspoons kosher salt
  • 1/2 teaspoon ground pepper
  • 1 teaspoon garlic grated in a microplane
  • 1/8 teaspoon nutmeg
  • 2 1/2 pounds russet potatoes, peeled and cut into 1-inch chunks 
  • 3 cups light cream
  • 1/8 teaspoon baking soda
Topping
  • 2 ounces Parmesan cheese, grated (1 cup)
  • 1 cup finely crushed Ritz crackers
  • 4  tablespoons melted butter
  • Preheat your oven to 350 F degrees and place the oven rack in the middle section. 
  • In a bowl, mix 1 cup of cracker crumbs, 2 ounces of parmesan cheese (grated), and 4 tablespoons of unsalted butter (melted) 
  • In a large saucepan, combine 2Ā½ cups of cream,  salt, pepper,  nutmeg,  garlic and baking soda. Add 2 Ā½ pounds of Russet potatoes and bring them to a boil over medium-high heat.
  • Turn the heat down to low and let the potatoes simmer, stirring regularly. You will know the potatoes are done when you can slide a paring knife easily into them without them crumbling. This will take around 20-25 minutes.
  • Turn off the heat and add the remaining Ā½ cream and 6 tablespoons of butter into the potatoes. Stir for one minute or until the butter has melted into the potatoes.
  • Transfer the mixture into a 9Ɨ13 baking dish. Top the potatoes with the prepared cracker parmesan mixture.
  • Bake the dish uncovered for 30 minutes or until the potatoes bubble around the edges. The top should be golden brown at this point.
  • Allow the potatoes to cool for 15 minutes, then serve.

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