Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon 导航搜索图标 Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon 打印图标 注意图标 Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted 汉堡/搜索图标
Recipe

Classic Potato Gratin

Scott Phillips

Servings:six to eight.

这条配菜是一种简单的土豆和奶油婚姻,在烤箱中转变为坚果,丰富的缎面纸质砂锅,远不止其常见部分的总和。这是两种花式主菜的完美补充,例如rack of lamb或者beef tenderloin, and homey dishes, likeroast chicken或者meatloaf.

Ingredients

  • 2 lb. Yukon Gold or russet potatoes, peeled
  • 3 cups whipping or heavy cream
  • 1 tsp. kosher salt
  • 1/8茶匙。现磨黑胡椒
  • 大量的新鲜磨碎的肉豆蔻
  • 2 cloves garlic, peeled and smashed
  • 3/4 cup finely shredded Gruyère, Emmental, or Comté

Nutritional Information

  • Nutritional Sample Size based on eight servings without cheese
  • 卡路里(KCAL):400
  • Fat Calories (kcal): 300
  • Fat (g): 33
  • 饱和脂肪(G):21
  • Polyunsaturated Fat (g): 1
  • 单不饱和脂肪(G):10
  • Cholesterol (mg): 120
  • Sodium (mg): 280
  • 碳水化合物(克):23
  • Fiber (g): 2
  • 蛋白质(G):4

Preparation

  • Heat the oven to 400°F. Using a very sharp knife or a mandoline, carefully cut the potatoes into 1/8-inch slices (no thicker).
  • Put the potatoes in a large heavy-based saucepan and add the cream, salt, pepper, nutmeg, and garlic. Cook the mixture over medium-high heat until the cream is boiling, stirring occasionally (very gently with a rubber spatula so you don’t break up the slices).
  • 奶油沸腾时,将混合物倒入2-1/2或3 QT中。烤盘。如果您不想要嫩但大蒜的惊喜,请取出并丢弃大蒜丁香。稍微摇动一点,让切片沉降,然后撒上奶酪。
  • Bake in the hot oven until the top is deep golden brown, the cream has thickened, and the potatoes are extremely tender when pierced with a knife, about 40 minutes. Don’t worry if the dish looks too liquidy at this point; it will set up as it cools a bit. Before serving, let the potatoes cool until they’re very warm but not hot (at least 15 minutes) or serve them at room temperature.

Reviews

Rate or Review

Reviews (58 reviews)

  • FSO|01/29/2022

    Stick with the basic recipe and you can't go wrong! Fiddle with it and you still can't go wrong. Substitute half & half for cream, no problem. Add a bay leaf, or some sautéed shallots. In the end, it's cheese, potatoes, and dairy -- you can't mess this up. If you have the blues, this will comfort you. Your family and friends will love you for it. This potato au gratin makes everything just a little bit better.

  • Frisco_Bun|01/18/2022

    Best recipe ever. Turns out every time and super easy and delicious. Tried another recipe over the holidays and regretted it :(

  • litlfilly|12/18/2020

    Agree with Bonita. I have been making this version since it was published. It is foolproof and delicious.

  • BonitaSprings|12/17/2020

    This is the only potato gratin recipe I use. Have been making it for years and it is a huge favorite of family and guests. I am always requested to bring this dish regardless of what is being served for the main entree. Easy and delicious. I use more cheese than the recipe calls for and resting the dish is a must. Leftovers cold are great too!

Show More

Rate this Recipe

写评论

视频

View All

Connect

Follow Fine Cooking on your favorite social networks

We hope you’ve enjoyed your free articles. To keep reading, subscribe today.

Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.