Au Gratin-itude

Layered Red Potato Gratin with Roasted Garlic Cream

1 hour 15 minutes

Serves 4

DinnerFrenchGluten-freeNut-freeShellfish-freeSoy-free

Herb's take

This French classic gets a tuber-ific update with red potatoes and a punch of roasted garlic. You'll learn the art of seamless potato layering and how to coax starches into creamy submission with just milk and butter.

Equipment needed

Mandoline or very sharp knife
2-quart baking dish

Ingredients

Yield

2 lb red potatoes, scrubbed and sliced 1/8 inch thick
1 1/2 cups milk, whole preferred
2 tablespoons roasted garlic, mashed to a paste
4 tablespoons butter, unsalted, plus extra for the dish
1/2 cup parmesan cheese, finely grated
1/8 teaspoon nutmeg, freshly grated
1 1/2 teaspoons kosher salt
1/2 teaspoon black pepper, freshly ground

Instructions

01
Preheat the oven to 375 F with a rack in the middle position.
02
Generously butter a 2-quart baking dish, taking care to get the corners.
Herb says
Fat between the potatoes and the pan is nonstick insurance and flavor enhancement. Don’t skimp.
03
In a small saucepan over medium heat, melt 4 tablespoons butter. Add the mashed roasted garlic and stir for 1 minute until fragrant.
04
Pour in the milk, add nutmeg, and heat gently until steaming but not boiling. Remove from heat and set aside.
Herb says
Heating the milk helps the potatoes cook evenly and keeps the sauce from separating.
05
Layer one quarter of the potatoes in the prepared dish, overlapping the slices slightly like shingles on a very delicious roof.
06
Season the layer with about 1/4 of the salt and 1/4 of the pepper. Sprinkle a tablespoon of parmesan cheese over the potatoes.
07
Repeat the layering: potatoes, seasoning, parmesan, until all ingredients are used up, finishing with parmesan on top.
08
Slowly pour the warm garlic-milk-butter mixture evenly over the potatoes, tilting the dish to distribute.
Herb says
Pouring the mixture gradually over the layers rather than dumping it all in one spot ensures every spud gets cozy with the sauce.
09
Cover tightly with foil and bake for 40 minutes.
10
Uncover and continue baking for 20 to 25 minutes, until the top is golden brown and the potatoes are easily pierced with a knife.
11
Let rest for at least 10 minutes before serving.
Herb says
Resting lets the starches set, so your gratin slices serve up creamy, not soupy.

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HERB

Au Gratin-itude

Ingredients

Instructions