Recipe: Potato Gratin
As the holiday season approaches, it’s time to start planning the menu for Thanksgiving.
While turkey is traditionally the star of the show, an abundance of side dishes is what makes the meal a celebration of the bounty and harvest at the end of fall. For many, it just wouldn’t be Thanksgiving without mashed potatoes, stuffing, creamed corn, sweet potato casserole or any of the other classic dishes that typically grace the table. This recipe for a simple, traditional potato gratin loaded with cream and two types of cheese is a great example of a timeless and elegant side dish that would be a great addition to any Thanksgiving meal.
- 12 ounces Idaho potatoes, sliced
- 1/8-inch thick
- 20 fluid ounces milk
- 4 fluid ounces heavy cream
- Salt and pepper to taste
- 1/2 ounce grated Parmesan cheese
- 1/2 ounce grate
- Gruyère cheese
Makes 4 servings
- Simmer the potatoes in the milk until tender.
- Add the heavy cream and cook for another minute.
- Season with salt and pepper to taste.
- Place the potatoes in a gratin dish, layering the potatoes with the Parmesan and Gruyère cheeses.
- Finish with a layer of cheese.
- Bake in a 375ºF oven until bubbly and golden brown.