| Level: | Easy |
| Total: | 40 min |
| Prep: | 5 min |
| Inactive: | 20 min |
| Cook: | 15 min |
| Yield: | 12 servings |
Ingredients
- 4 1/2 pounds all-purpose potatoes
- 2 cups whole milk
- 2 cups heavy cream
- 1 onion, peeled
- 2 cloves garlic, minced
- 1 tablespoon salt
- Approximately 1/4 cup unsalted butter
Instructions
- Preheat the oven to 500 degrees F.
- Peel the potatoes and cut them into slices, neither especially thin nor especially thick (approximately 1/2-inch) and put them into a large saucepan with the milk, cream, onion, minced garlic and salt. Bring to the boil and cook at a robust simmer or gentle boil (however you like to think of it) until verging on tender, but not dissolving into mush. The pan might be hell to clean afterward, but any excuse for long, lazy soaking rather than brisk pre-or postprandial scrubbing always appeals to me. And, for what it’s worth, I find that when pans are really, dauntingly, stuck with cooked-on gunge, it’s more effective to soak them in hot water and detergent (i.e., the stuff you put in the washing machine, though I haven’t tried, and don’t think I would, with tablets) rather than dish liquid.
- Use some of the butter to grease a large roasting pan (15 by 12-inches) and then pour the almost sludgy milk and potato mixture into it. Dot with remaining butter and cook in the oven for 15 minutes or until the potato is bubbly and browned on top. Remove, let stand for 10 to 20 minutes and then serve.
- This is not the most labor saving way of cooking potatoes, to be sure, but one of the most seductive. And it reheats well as an accompaniment to cold roast pork, or indeed anything in the days that follow.
Nutrition Facts
| Serving Size | 1 of 12 servings |
| Calories | 331 |
| Total Fat | 20 g |
| Saturated Fat | 12 g |
| Carbohydrates | 34 g |
| Dietary Fiber | 4 g |
| Sugar | 5 g |
| Protein | 6 g |
| Cholesterol | 69 mg |
| Sodium | 619 mg |
Reviews
Every Christmas it is made at our home ….
I make these all the time and they are delicious!!! Everybody loves them and never any left over. Most of the time I add parm and thinly sliced scallions before baking.
This turned out AMAZING! I added about 1/2 cup of gruyere to the top before cooking. I soaked the pan for about 20 min in hot water and dish soap and it wasn’t difficult to clean. I would definitely make this again.
Fabulous… new family favourite
This is divine. I sometimes combine this with her recipe for double potato mash, and use sweet potato here. Both ways are brilliant
Absolutely delicious just the way it is the first time I made it… The second time I made it, I did add one minced garlic clove to the stove top cooking stage; before baking, I then layered half of it in the roasting pan, added shredded quality-gruyere cheese and topped with the rest before placing in oven. Yummy.
So creamy and delicious! This recipe is the ultimate comfort dish! I am asked to make this every Thanksgiving and Christmas — it’s a real crowd pleaser!
Anyone that knows me well,truly understands~Nigella is My Favourite Female Cook.As a older sister,look up to Her and devil may care Attitude.This Is really Best way to cook a Gratin.Either Potatoes are raw in centre or paste.Add less Cream and sub “evap” to keep from Cream breaking at high.Tastes Delicious w/another Cook’s recipe for poached Pork.
Nigella,
I used to be a vegetarian before I watched your show! You make all the food look so good! This has to be one of my favorite quick and simple recipes. Thanks so much!
– Tracie Rawa
PR Agent
Newark, NJ
This was easy and tasty. I followed the recipe to the letter and did, at the end, add shredded parmesan cheese to the top as recommended by others. It was very good.