| Level: | Easy |
| Total: | 35 min |
| Prep: | 15 min |
| Cook: | 20 min |
| Yield: | 2 servings |
Ingredients
- 1 pound russet potatoes, scrubbed clean
- 1 clove garlic, smashed
- 3/4 cup heavy cream
- Few grates whole nutmeg
- 1/4 cup grated Parmesan
- Salt and pepper
Instructions
- Preheat the oven to 450 degrees F.
- Rub the bottom of a 8-inch non-stick saute pan with the clove of garlic. Pour 1/2 cup of heavy cream in the saute pan and place over high heat. Season the cream with a little nutmeg, salt and pepper. Slice the potato in 1/4-inch thick circles. As you slice, add them to the heating cream in even layers. Once all of the potatoes have been added to the bubbling cream, sprinkle the grated Parmesan over the potatoes, then pour the remaining heavy cream over the top. Place in the oven and bake for 20 minutes. Once baked and all brown on top, remove from the oven and let rest for 2 to 3 minutes. Cut in 4 pie shaped pieces and serve 2 wedges per person.
Reviews
Has anyone tried to make this for 6-8 people? What are the proportions?
Thanks!
Thanks!
I love this dish! Usually we have a little bit left over though. Can anyone give me a tip on the best way to heat it up again? It usually comes out with the oils separated and just not half as good.
This is a great recipe and very easy. Cooking them on the stove first is pure genious as it cuts the time in half and the flavor is still amazing. I made a couple of modifications because I love a little garlic flavor in food, instead of just rubbing the bottom of the pan with the smashed garlic clove I chopped the garlic super fine and used a little bit of salt and the side of my knife to turn it into a paste and then sauteed that and a shallot in the pan with a little bit of olive oil before adding the potatoes to the pan. The heavy cream is great for special occasions or when are entertaining but a little to high in the fat content to have on a regular basis. To modify for day to day meals next time I will sautee the garlic and onions in margarine (personal fan of Brummel & Brown, made with yogurt) and then add flour to the garlic shallot mixture and use milk instead of cream. More than likely it will not have the same ultra creamy texture but the I am sure the flavor will still be fabulous (I love the nutmeg). Definitely a keeper.
This is a great options for potatoes when preparing a 30 minute meal. Thanks Rachael Ray!
Since I love garlic so much, I used garlic salt instead of regular salt. Tastes great!
I loved this recipe. I made it for my husband last night and he couldn’t get enough. I will be adding this to my list of favorites
SERVED THIS WITH A PRIME RIB DINNER, IT WAS A BIG HIT, EVERYONE WANTED THE RECIPE
I love gratin, but i don’t like the time it takes to cook and prep etc. This recipe delivers the same great results in half the time of a traditional recipe. The gratin was creamy, cooked through and lovely. This is better, faster and cheaper than any boxed mix.
This dish is too easy and you can’t go wrong! A total winner!!!
This recipe was easy and delicious. Everyone loved them. I would definitely recommend this recipe.