Some cosmetic changes in preparation for larger site changes in the works.


The Au Gratin discussion got me to find this again: REC: Au Gratinn Potatoes; delicious, simple. . .

Veteran Member
2622 posts
Joined: Dec 31, 2005


Posted to Thread #26837 at 3:47 pm on Oct 20, 2014

This is from White on Rice Couple and it is absolutely delicious and decadent. No butter, just good heavy cream. I made this last year for Christmas and it vanished in a moment and everyone wanted more. It reminds me of the Au Gratin Potatoes my husband and I had at a very nice steakhouse some years ago for our anniversary.

I doubled the recipe below and did not use the nutmeg; I am pretty sure I used the garlic, and used more of it, as we are all garlic fans here.

Potatoes Au Gratin Recipe
Yield: 6-8
Total Time: 2 hours
All ingredients are approximations. Learn to cook this recipe by feel and it becomes very easy to make smaller or larger dishes to suit the occasion.
4 lbs. Potatoes (Peel, BUT do not rinse after slicing)
2 whole Garlic Cloves
1 - 1 1/2 T Sea Salt, or Kosher Salt
2 t fresh cracked Black Pepper
3/4 t freshly grated Nutmeg
2 1/2 c Heavy Cream
Preheat oven to 350°F
1. Crack the garlic cloves break them up slightly then rub the insides of a 9"x11" baking dish. Set aside.
2. Peel and thinly slice the potatoes - @ 1/8" thick. Put  the sliced potatoes into a large bowl.
3. Season potatoes with sea salt, black pepper, and nutmeg. Get your hands in there and toss the slices to coat evenly.  Slap a potato slice against your tongue to test for seasoning.  It should be noticeably seasoned but not overpoweringly so.
4. Layer potatoes into prepped baking dish, smoothing the top so everything is fairly level.  Pour cream over potatoes just to the point where you can press down on the top layer and the potato slices disappear under the cream.   Give a couple presses down on the potatoes then taste cream for seasoning again.  You should just marginally taste the salt.  Add a sprinkle more if needed.
5. Put in the oven and bake for a total of about 1 1/2 hours (larger batches will take longer, of course). Every 20 minutes or so, open oven and with the back of a large spoon, break the crust the cream is starting to form.  On the final "crusting breaking" the consistency of the cream should noticeably thicker and have absorbed into the potatoes a decent amount. For the final 20-30 minutes, leave everything untouched to form a golden top. Cream should be nearly all broke down and absorbed with just a bit of creamy, buttery-ness between the potato slices.
6. Remove from oven allow to cool a bit before serving.  It will retain a napalm-like heat for at least 10-15 minutes.


Link: Super Au Gratin Potatoes (pretty much stupidly simple too!)

A Proud "Master Food Preserver San Bernardino County" since 1996!

Other messages in this thread: