This is excellent. I followed another reviewer and used a package of O’Brien potatoes and no parmesan on top
A potato gratin is the kind of dish that is always scraped clean at the end of the meal, every morsel of a tender tuber, cream, and cheese devoured. It’s a guaranteed crowd pleaser (um… because carbs, cream, and cheese) so it’s a perfect choice for a potluck. Well, at least this one is.
See, most potato gratins take about an hour in the oven but our version here uses a simple shortcut to cut down on that baking time so that you’re only using the oven for about thirty minutes.
The trick is that the potatoes are simmered in the cream on the stovetop first, so by the time they head to the oven they’re already partially cooked and infused with flavor. As they simmer, the potatoes release starch and thicken the cream into a subtle and sinfully delicious sauce.
This also means that you can taste and season the sauce as you go, so you can be sure that the dish that comes out of the oven has the perfect flavor.
I had never made these. I was nervous, as I was having a big Easter meal. Thank you so much for this recipe. It was exactly what I wanted. Delicious!
We love the nuanced flavor of these potatoes, just a subtle hint of garlic and nutmeg in the cream. It’s like the cream has just been infused with their flavor so that it’s not overpowering. They’re simple but still flavorful, so they go well with anything else that happens to end up on the potluck table.
It’s a well-loved dish that’s easy and amenable to being carted around, so we find ourselves taking it to any event with a hungry crowd. Because every potluck needs potatoes. So you might as well bring the perfect ones.
2 lbs waxy potatoes (like Yukon gold), peeled and sliced very thin, about 1/8 inch thick
2 cups half and half or milk
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