Potato Gratin


2 to 2 cups half-and-half, divided
2 cloves of garlic, smashed flat
1/2 teaspoon salt
freshly ground black pepper
1/4 teaspoon ground nutmeg
2 pounds potatoes (about 5 or 6), peeled and sliced (-inch slices)
1 cup grated Parmesan cheese
1 tablespoon butter, cut into small cubes
fresh thyme leaves (optional)


Pre-heat the oven to 350 F.

Combine 1 1/2 cups of half-and-half with the garlic in a shallow skillet or gratin pan and bring to a simmer on the stovetop. Simmer for 15 minutes. Season with the salt, pepper, and nutmeg.

Turn the heat off underneath the half-and-half and add the sliced potatoes, separating the slices and pressing them into the half-and-half to ensure they are all distributed evenly. Add enough of the remaining half-and-half to just cover all the potatoes. Top with the Parmesan cheese, dot with butter, and transfer the pan to the oven.

Bake in the oven for 50 to 60 minutes, or until the potatoes are tender and nicely browned on top. Serve with a little fresh thyme on top if desired.

Serves 4 to 6

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