Potato Gratin
There is something so luxurious and versatile about a classic potato gratin. Made the traditional way, it is certainly not a side dish for dieters of any kind, but there’s something about the way the potatoes melt into the cream but stay in distinct slices, something to the delicate hint of garlic, nutmeg and thyme and something about the salty Parmesan cheese crust on top that makes it fit for any 5-star restaurant.
- Time: 90 min
- Servings: 6
Source: Blue Jean Chef - Meredith Laurence
Ingredients
- half-and-half
- of garlic
- teaspoon salt
- freshly ground black pepper
- teaspoon ground nutmeg
- pounds potatoes, )
- grated Parmesan cheese
- tablespoon butter
- fresh thyme leaves