Servings:six to eight.
这条配菜是一种简单的土豆和奶油婚姻，在烤箱中转变为坚果，丰富的缎面纸质砂锅，远不止其常见部分的总和。这是两种花式主菜的完美补充，例如rack of lamb要么beef tenderloin, and homey dishes, likeroast chicken要么meatloaf.
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- 2 lb. Yukon Gold or russet potatoes, peeled
- 3 cups whipping or heavy cream
- 1 tsp. kosher salt
- 1/8茶匙。现磨黑胡椒
- 大量的新鲜磨碎的肉豆蔻
- 2 cloves garlic, peeled and smashed
- 3/4 cup finely shredded Gruyère, Emmental, or Comté
Nutritional Information
- Nutritional Sample Size based on eight servings without cheese
- 卡路里（KCAL）：400
- Fat Calories (kcal): 300
- Fat (g): 33
- 饱和脂肪（G）：21
- Polyunsaturated Fat (g): 1
- 单不饱和脂肪（G）：10
- Cholesterol (mg): 120
- Sodium (mg): 280
- 碳水化合物(克):23
- Fiber (g): 2
- 蛋白质（G）：4
Preparation
- Heat the oven to 400°F. Using a very sharp knife or a mandoline, carefully cut the potatoes into 1/8-inch slices (no thicker).
- Put the potatoes in a large heavy-based saucepan and add the cream, salt, pepper, nutmeg, and garlic. Cook the mixture over medium-high heat until the cream is boiling, stirring occasionally (very gently with a rubber spatula so you don’t break up the slices).
- 奶油沸腾时，将混合物倒入2-1/2或3 QT中。烤盘。如果您不想要嫩但大蒜的惊喜，请取出并丢弃大蒜丁香。稍微摇动一点，让切片沉降，然后撒上奶酪。
- Bake in the hot oven until the top is deep golden brown, the cream has thickened, and the potatoes are extremely tender when pierced with a knife, about 40 minutes. Don’t worry if the dish looks too liquidy at this point; it will set up as it cools a bit. Before serving, let the potatoes cool until they’re very warm but not hot (at least 15 minutes) or serve them at room temperature.
Reviews
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Reviews (58 reviews)
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FSO|01/29/2022Stick with the basic recipe and you can't go wrong! Fiddle with it and you still can't go wrong. Substitute half & half for cream, no problem. Add a bay leaf, or some sautéed shallots. In the end, it's cheese, potatoes, and dairy -- you can't mess this up. If you have the blues, this will comfort you. Your family and friends will love you for it. This potato au gratin makes everything just a little bit better.
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Frisco_Bun|01/18/2022
Best recipe ever. Turns out every time and super easy and delicious. Tried another recipe over the holidays and regretted it :(
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litlfilly|12/18/2020
Agree with Bonita. I have been making this version since it was published. It is foolproof and delicious.
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BonitaSprings|12/17/2020
This is the only potato gratin recipe I use. Have been making it for years and it is a huge favorite of family and guests. I am always requested to bring this dish regardless of what is being served for the main entree. Easy and delicious. I use more cheese than the recipe calls for and resting the dish is a must. Leftovers cold are great too!
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