Atomic Gourmet
Cooking Basicsspacerspacer
Culinary Glossaryspacerspacer
American Cuisinespacerspacer
Hispanic Cuisinespacerspacer
spacerFrench Cuisinespacerspacer
Main Coursespacer
Dessert & Breadspacer
Side Dishesspacer
Breakfast & Brunchspacer
German Cuisinespacerspacer
Italian Cuisinespacerspacer
The Chefs Menusspacerspacer
nav footer
"De gustibus non est disputandum"
(there is no disputing about tastes)
Michael Thorne Executive Chef,
Atomic Gourmet
Recipe search

Gratin Of Melting Potatoes
Difficulty Level: Easy
Recipe Id: FRA106

Gratin Of Melting Potatoes

  • 2 small cloves garlic
  • 2 medium scallions
  • 2 teaspoons fresh thyme; minced
  • 1/2 teaspoon fresh ground nutmeg
  • 1 3/4 teaspoons salt
  • 1/2 teaspoon fresh ground white pepper
  • 3 cups half and half or light cream; or as needed
  • 2 tablespoons butter
  • 4 1/2 pounds potatoes

  1. Peel and cut potatoes into paper-thin slices. Rinse with cold water and drain.
  2. Peel and mince garlic.
  3. Trim and mince scallions.
  4. In a bowl, stir together garlic, scallions, thyme, nutmeg, 1 3/4 teaspoons salt and 1/2 teaspoon pepper.
  5. Heat oven to 300°F.
  6. Butter a 3- to 4-quart heatproof baking-serving dish.
  7. Put a layer of potatoes on the bottom of the dish and sprinkle with the scallion-garlic mixture.
  8. Repeat 4 times, finishing with a layer of potatoes.
  9. Pour in just enough half-and-half to cover the potatoes.
  10. Cover the dish and set over very low heat for 20 minutes.
  11. Remove cover, dot with butter, and bake until potatoes are tender, about 2 1/2 hours.


© 2023 Atomic Gourmet - Powered by infaCORE™