Autumn Potato Gratin

4.6(158)

by Rachael Ray·published 2015-05-17

Side Dish

Servings

8 servings

Total time

—

Calories / serving

476 kcal

Ingredients (7)

serves

4 pounds mixed baby potatoes, such as Red Bliss, Peruvian Purples, and Fingerlingspotato
2 cups heavy cream, plus some to coverheavy-cream
4 tablespoons butter (1/2 stick)butter
2 sprigs each fresh thyme, sage, and rosemarythyme
2 garlic cloves, crackedgarlic
Salt and peppersalt-and-pepper
1/2 cup grated Parmesanparmesan

Instructions (4 steps)

01Preheat the oven to 400 degrees F.
02Halve the potatoes and toss them into a large baking dish and season with salt and pepper.
03Meanwhile, put the cream, butter, herbs, and garlic in a small saucepan and bring to a simmer over medium heat. Cook for about 5 minutes, to infuse the cream with flavor. Season with salt and pepper.
04Pour the hot cream mixture through a strainer over the potatoes, (discard the herbs and garlic), if there is not enough cream to go 3/4 of the way up the potatoes then pour some additional cream on top to make up the difference. Sprinkle the Parmesan evenly over the top. Bake for 30 to 35 minutes, until the potatoes are cooked through and top begins to brown. Cover and keep warm until ready to serve.

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Not rich — missing servings, total time, or calories.