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My all time FAVORITE potato gratin. Now before you yell at me about the “oily top” just know this is normal and it’s science. The cream and cheese break very temporarily and the oil rises to the top but as it sits it reabsorbs back into the sauce and the starch from the potatoes soak it all up. It’s like magic but that’s why it’s crucial you let it sit for 20 minutes before serving. Ok, now that we got that out of the way, let’s discuss how unbelievably delicious this gratin truly is. Potatoes TENDERRR and creamy, cream infused with garlic and sage and perfectly seasoned throughout. I layer mine because I truly think this yields in a much better texture. Stellar next to a glazed ham for your Easter table! Recipe below!
2.5lb of potatoes (Yukon gold works great but I often use russets)
2 cups of heavy cream
2 smashed cloves of garlic
Fresh sage
Lots of salt and pepper
1/4 cup of parm
2 tbsp of butter cut into small pieces
6oz of shredded Gruyere or. Sharp white cheddar if you prefer it less pungent
Infused the cream with the sage, garlic and season with salt and pepper, bring to a simmer the allow to sit on the lowest heat possible for 5 minutes before turning off and let it sit for 10 minutes. In a 2 qt sized baking dish layer the thinly sliced potatoes (they need to be very thin so if doing with a knife take your time) with some of the infused cream and parm, keep going till you’re left with cream and parm and dot some butter over. Cover with a layer of parchment and foil, wrap tightly and bake for 1 hour at 375 degrees then uncover and sprinkle with the shredded cheese. Pop it back in the oven for 20-30 minutes or until golden and bubbly. Allow to sit for 20 minutes before serving.
