Ratings
4
out of 5
392
user ratings
Your rating
or to rate this recipe.
Have you cooked this?
or to mark this recipe as cooked.
Private Notes
Leave a Private Note on this recipe and see it here.
Cooking Notes
Deejer
My mother used to make these as "scalloped potatoes" -- with or without the bread crumbs. She also made the same dish as "au gratin potatoes" by adding cheese.
No need to par boil potatoes at all, just assemble and bake longer at a lower temperature. If it's not browned enough, use the broiler at the end. Much easier and just as good.
Alexandra
After years of testing different ways of doing gratin, my solution is to mix the potatoes with cream and seasoning in a bowl (I use a clove of pressed garlic as well), then spread into a buttered dish, cover with film and microwave for 5 minutes. One can then sprinkle cheese (only the best quality) over and finish cooking in the overn as in the recipe.
Emma
I mix the cream with a little mustard - really adds to the flavour!!
Mullsj
I found 6-8 minutes was not nearly enough time for the par-boiling.
Megan
Ive made these potatoes for up to 30, but add really good ermanteler cheese, or excellent swiss to give it a nutty flavor, and nutmeg is key! Yum!!!
Dave
I, too, use a bit of dry mustard in my mix to bring in some taste to the dish....Good Call on that one.
MBS
Best potato gratin EVER! I've tried lots of recipes for this, but most don't quite make it. This one did- I think it's par boiling in the half-and-half, and lots of salt. I put Trader Joe's Quattro Fromaggi on top while the steak baked in the oven....served it with mushrooms and crispy garlic cooked in ghee.
Pam
This is similar to Joy of Cooking potatoes dauphinois. Instead if breadcrumbs top with grated gruyere. Yummmmm
bkoop
2.5-quart baking dish is necessary. A 2-quart doesn’t hold it all. Close, but not quite.
jpsgirl96
I had a ham steak, some brussels sprouts (did Mark Bittman's Fatty Cue recipe) and two pounds of Idaho potatoes. They were awesome (I used a cup+ of milk, creme fraîche and heavy cream). I did "enrich" them using the old Joy of Cooking technique of sprinkling a little flour and dabbing a some bits of butter on each of three layers of potatoes before pouring on the rest of the cream mixture. The breadcrumb base and topping was a really nice touch; these are a keeper.
Geoffrey
Followed recipe, and it turned out perfectly cooked and delightful. Definitely making again, my wife thought they were fantastic.
Octoberation | D. J. Dawson
Subbed Panko (plain) breadcrumbs for regular. Used white potatoes (what we had on hand), and a mix of while milk and half & half. We'll see how they do! I've paired these potatoes with the Simple Roast Chicken (found here: https://dinersjournal.blogs.nytimes.com/2011/09/08/the-minimalist-simplest-roast-chicken/ ). Since they're sharing the oven, currently, the pots will have to cook a tad longer at 350F. Should be good! :D
HLS
Added 2 cubes crushed garlic to milk during par cook. Layered with gruyere. Excellent.
Bellaverdi
For just the two of us, cooked 1 1/2 lbs potatoes, 1 1/2 cups half and half at 400 degrees. Needed an hour. So good.
KSB
Will serve 10-12
Jamie
I added a layer of parmesan with 2 minutes remaining and it really enhanced the dish! I also was unsure of how much of the liquid should go in the baking dish, and I ended up putting it up to the point where it did not cover the potatoes and it turned out great.
Fabian
No need to precook.Bake at 400f for 40 mins.For 1.5 lbs potatoes: Salt potatoes with 1 tsp diamond salt. Add good pinch of salt to 1.5 cups halfandhalf.
MaryMcC
Salt, pepper and nutmeg in step one, and again in step two?
David Look
Thanks, Mary. We've updated the recipe. Not step one, just step two.
Djamé
You guys should really look at the Gratin Dauphinois recepee
http://www.bbcgoodfood.com/recipes/3253/ultimate-gratin-dauphinois
normally there's no cheese on it, it's just the butter that gets "gratined" otherwise it's too heavy.
Too cook with lamb ribs and eventually some "morilles" (special mushroom I don't know the English name) like in this
http://www.lesfoodies.com/mariejo/recette/sauce-aux-morilles
andythebeagle
Au Gratin is with cheese. That is an entirely different recipe. It's more like scalloped potatoes.The last part os the recipe says to add cheese.Pour half the hot milk and cream over the potatoes, then finish off layering the rest of the potatoes (arranging them a bit more carefully this time). Pour over the rest of the hot milk and cream. Scatter the cheese over the top and bake for about one hour, until golden and tender. Leave the dish to stand for about 5 minutes,
Megan
Ive made these potatoes for up to 30, but add really good ermanteler cheese, or excellent swiss to give it a nutty flavor, and nutmeg is key! Yum!!!
Deejer
My mother used to make these as "scalloped potatoes" -- with or without the bread crumbs. She also made the same dish as "au gratin potatoes" by adding cheese.
No need to par boil potatoes at all, just assemble and bake longer at a lower temperature. If it's not browned enough, use the broiler at the end. Much easier and just as good.
great
great!
Private notes are only visible to you.
