I’m not a very experienced potatoes au gratin cook. I’m not an experienced potatoes cook for that matter. I cook rice dishes much more often than potatoes. But I needed this dish to complement my pork roast. I tried this recipe that looked pretty good. It came out beautiful. No leftovers. Credits go to a posting by Martha Holmberg at fine cooking. But I changed it a bit. Mine is less watery and the potatoes go directly in the oven. Here’s my version.
- 3-4 pounds yukon gold or russet potatoes (I used Yukon gold)
- 3 -4 cups heavy cream
- 1-2 teaspoon salt
- 1/4 or more teaspoon black pepper (preferably freshly ground)
- 2 cloves garlic, peeled and smashed
- 1 cup finely shredded Gruyère or Emmental (a bag of mixed shredded cheese fine too)
How to make: Choose small size potatoes. Peel them and cut them as you can see in the photo. Arrange them in a pan, partially overlapping. Add salt and pepper. Pour heavy cream on top. Enough to see that the bottom is all covered generously but not so much that the potatoes are swimming in it. Add garlic and quite a bit of nutmeg. Nutmeg is great in this recipe. Err on putting more. Sprinkle cheese on top and cook in pre-heated 400 F or 200 C oven for about an hour or until the potatoes acquire the look in the photo 🙂