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Gruyere potatoes au gratin epicurious recipe

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Gruyere potatoes au gratin epicurious recipe

Position rack in center of oven and preheat to 350°F. Generously butter 9-inch-diameter glass cake dish. Place cake dish on rimmed baking sheet. Combine cream and garlic clove in small saucepan and produce to simmer over low heat. Cover and take away from heat.

Arrange 1/3 of potato models, slightly overlapping, in concentric circles in prepared cake dish sprinkle with 1/2 teaspoon thyme and season gently with pepper and salt. Pour 1/4 cup garlic clove cream over. Repeat layering 2 more occasions with remaining potato, thyme, salt, pepper, and garlic clove cream. Pour remaining garlic clove cream over, then 1/4 cup milk. Sprinkle cheese over.

Bake gratin until golden on the top and taters are extremely tender, one hour to at least one hour ten minutes. Let potato gratin rest ten minutes before serving.

  • Recipe by Dorie Greenspan
  • Photograph by Jos Picayo
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Dietary Content
  • One serving contains:
  • Calories (kcal) 353.1
  • %Energy 62.2
  • Fat (g) 24.4
  • Saturated Fats (g) 15.
  • Cholesterol (mg) 88.3
  • Carbohydrates (g) 27.
  • Soluble Fiber (g) 2.6
  • Total Sugars (g) 1.9
  • Internet Carbs (g) 24.4
  • Protein (g) 7.9
  • Sodium (mg) 76.9

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