Ingredients
Serves 4
Wash the potato slices well and dry them on a towel. Pour a thin layer of heavy cream on the bottom of a 9" by 12" baking dish and alternate layers of potatoes and cheese.Top with cream. Add salt and pepper to taste. Cover with foil and place in a pan of hot water. Bake at 350°F. until the potatoes are just tender. If all the cream has been absorbed, add more. Remove from pan of water, take off foil and replace in the oven to brown lightly. Just before serving, sprinkle with cheese and brown again. This is delicious served with baby lamb.
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Reviews (11)
Back to TopMy family LOVES these potatoes! I don't bother with the water bath, just bake at 325 instead of 350. I use onion salt for a little more flavor and sometimes use light cream instead of heavy, or a combo when I double or triple the recipe.
ptxwolf
Harleysville, PA
12/24/2016
This is a holiday favorite at our house. (It's too rich to be an everyday dish but WELL worth the splurge!) If you have made it according to the recipe at least once it is a breeze to scale up or down according to your needs. We grate the potatoes to shorten the cooking time but grated or sliced it is always fabulous
bstodg
Middle Tennessee
12/25/2015
They don't tell you how long you're supposed to bake it for!
jeff5656
3/3/2008
hello, this recipe sounds very similar to Gratin Dauphinois from the Dauphinous region of France. I stayed there with a host family and they often made this dish with gruyere, onions and creme fraiche instead of cream. It was delicious. They also just stuck it straight in the oven from the beginnning and it took a long time but it was worth the wait.
steaphan29
Scotland
12/27/2006
A simple yet delicious traditional recipe! for a lighter result I usually cook the potatoes with some milk instead. Add a bit of grilled prosciutto and a clove of garlic for the taste.
Frenchgirl1
Logan, UT
3/14/2006
x
Anonymous
Snow Land NH
12/7/2003
I spent a long time making this dish, but when I was finished, it turned out the potatoes were gratin.
Anonymous
a cook from a cook from a cook from a cook
9/14/2003
Yum. Had to use some serious will power to keep myself from eating the whole thing myself. It is quite rich, so next time I'll use half and half, and see how that is (maybe then I can eat it all?)...
Anonymous
Sedona, AZ
3/27/2003
These were ok. I used evaporate skim milk instead of cream to reduce the fat. There are so many gratins to try, we probably won't make this again
Anonymous
Raleigh, NC
10/7/2001
Excellent. Just got up from the table and decided to rate it. My wife and sister-in-law also thought it was good. I served it with "Orange Braised Chicken Thighs with Green Olives" from Epicurious (Gourmet December 1995) and they really complimented each other. I think the next time I try it I will make the slight change that Kristen mentioned.
John
Sylmar, CA
5/18/2001
A sophistacted and classic dish that my guests raved about. I added a little ground nutmeg and white pepper to the cream and warmed it slightly before adding to potatoes.
Kristen
Louisiana transplant in Sacramento
5/18/2001
