Wednesday, August 31, 2011

Rachael Ray's Autumn Potatoes Gratin

Warning this is a highly addictive dish. It is wonderful for Thanksgiving.


  • 4 pounds mixed baby potatoes, such as Red Bliss, Peruvian Purples and Fingerling

  • 2 cups heavy cream, plus some to cover

  • 4 Tablespoons butter (1/2 stick)

  • 2 sprigs each fresh thyme, sage and rosemary

  • 2 garlic cloves, cracked

  • Salt and pepper

  • 1/2 Cup grated Parmesan cheese

  • Preparation

    Pre-heat the oven to 400 degrees.

    1. Halve the potatoes and toss them into a large baking dish. Season with salt and pepper.

    2. Meanwhile, put the cream, butter, herbs and garlic in a small saucepan and bring to a simmer over medium heat. Cook for about five minutes to infuse the cream with flavor. Season with salt and pepper.

    3. Pour the hot cream mixture through a strainer over the potatoes. Discard the herbs and garlic. If there is not enough cream to go three-quarters of the way up the potatoes, pour some additional cream on top to make up the difference. Sprinkle the Parmesan cheese evenly over the top.

    4. Bake for 30-35 minutes, until the potatoes are cooked through and the top begins to brown. Cover and keep warm until ready to serve.

    Serves 8

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