This is another fantastic potato dish that I don’t feel particularly good about cooking for two people on a Tuesday night. But if guilt weren’t an issue, I could easily sit down and polish off a chunk of this for supper… meat and green vegetables be damned!
There are a million versions of potato gratin. This particular recipe is adapted from the Balthazar cookbook, a collection of recipes from its namesake restaurant in New York where I’ve been lucky enough to eat a few times. While the homemade version can never quite match the real thing in terms of the ambiance, it can certainly become a standout dish at any dinner party.
Adapted from The Balthazar Cookbook
- 2 cups heavy cream
- 1 cup whole milk
- 7 cloves garlic, crushed
- 2 sprigs rosemary
- 4 sprigs thyme
- Salt and pepper
- 6 starchy baking potatoes
- 2 tablespoons unsalted butter
- Heat the oven to 190℃ (375℉).
- Combine the cream, milk, garlic, herbs and s pinch of salt and pepper in a pot. Bring to a low simmer and cook for 30 minutes. Strain, discarding the garlic and herbs and reserve the flavoured cream.
- While the cream is cooking, peel the potatoes and cut into thin slices using a mandolin or a sharp knife. Rinse in a bowl of cold water and pat dry with paper towels.
- Butter a gratin dish with 1 tablespoon of the butter. Arrange one layer of potatoes in the bottom, overlapping by almost half. Sprinkle with a little salt and pepper and pour 1/2 cup of cream over top. Repeat with remaining potatoes about 4-5 more layers. Dot the top with the remaining butter and cover with foil.
- Bake for 45 minutes. Remove the foil and bake for another 15 minutes, until the top is golden brown. Cool for 5 minutes before serving.