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Remember those store bought boxes of potato gratin?

You ate those, too, right?  They had those dehydrated potato chunks and a weird powder that you blended with water and butter before putting it all into the oven.  We used to eat them when I was a kid.  I loved them.  I didn’t know any better.

Please, please don’t ever make one of those boxes again.  Make this instead.  It is 300% better than dehydrated potatoes with powdered cheese.

I know you’re busy.  I know the box seems like a time saver.  But trust me, it’s worth the time if you really want good potato gratin.  You can make it for company over the weekend and enjoy the leftovers all week long.  Yum yum.

No more boxed potatoes, ok?  Ok.

Good.  I’m glad we had this talk.


2.2 pounds potatoes, a mix of waxy and baking potatoes
2 cups milk (whole or part-skim, not skim)
1 1/2 teaspoons salt
freshly grated nutmeg
1 clove garlic, sliced lengthwise
3 tablespoons finely chopped chives (optional)
1/4 cup heavy cream


Peel the potatoes, rinse them briefly, and slice them thinly (about 1/10th of an inch) and evenly.  Do not rinse after slicing, or you will lose all that precious starch.

Combine the sliced potatoes, milk, salt and a good grating of nutmeg in a saucepan. Bring to a simmer over medium-low heat, and keep simmering for 8 minutes, stirring the potatoes and scraping the bottom of the pan regularly to prevent sticking/scorching. The milk will gradually thicken to a creamy consistency.

While the potatoes are simmering, preheat the oven to 430°F and rub the bottom and sides of a medium earthenware or glass baking dish with the cut sides of the garlic clove.

Transfer half of the potatoes into the baking dish, sprinkle with the chives if using, and drizzle with half of the cream. Add the rest of the potatoes, pour the cooking milk over them, and drizzle with the remaining cream.

Bake for 35 to 40 minutes, until bubbly on the edges and nicely browned at the top. Let stand for 5 minutes before serving.

Source: Chocolate and Zucchini

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