Recipes Side Dishes Potatoes Herbed Potato Gratin

Herbed Potato Gratin

Herbed Potato Gratin is rated 4.0 out of 5 by 7.
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Prep Time: 20 minutes
Cook Time: 70 minutes
Servings: 8

Thinly sliced potatoes soak up heavy cream perfumed with garlic and fresh herbs in this decadent gratin, a luxurious accompaniment to a Thanksgiving turkey or any sort of roasted meat.

Ingredients:

  • 1 1/2 cups (12 fl. oz./375 ml) heavy cream
  • 1 garlic clove, minced
  • 1 tsp. chopped fresh rosemary
  • 1 tsp. chopped fresh thyme
  • 1/2 tsp. chopped fresh sage
  • Salt and freshly ground pepper, to taste
  • 2 lb. (1 kg) russet potatoes
  • 1/2 onion, thinly sliced
  • 3 cups (12 oz./375 g) grated Gruyère cheese
  • 1/4 cup (1 oz./30 g) grated Parmesan cheese

Directions:

Preheat an oven to 375°F (190°C). Butter an 11-inch (28-cm) gratin dish.

In a large saucepan over medium heat, combine the cream, garlic, rosemary, thyme, sage and a pinch each of salt and pepper. Bring just to a boil, then remove from the heat and set aside.

Peel the potatoes. Using a mandoline or very sharp knife, cut the potatoes into slices about 1/8 inch (3 mm) thick. Gently stir the potato slices into the cream mixture.

Arrange one-third of the potato slices, slightly overlapping, on the bottom of the prepared dish. Sprinkle generously with salt and pepper, half of the onions and 1 cup (125 g) of the Gruyère. Repeat, using another one-third of the potato slices, salt and pepper, all the remaining onions, and another 1 cup (125 g) of the Gruyère. Top with the remaining potatoes and sprinkle with salt and pepper again. Using a large, flat spatula, gently press on the potatoes to compact them. Pour any cream mixture remaining in the saucepan over the potatoes and sprinkle evenly with the remaining 1 cup (125 g) Gruyère and the Parmesan.

Cover the dish with aluminum foil and bake until the potatoes are tender when pierced with a sharp knife, about 45 minutes. Remove the foil and bake until the gratin is golden brown and bubbly, about 20 minutes more. Let the gratin rest for 10 minutes, then use a spatula to cut it into squares and serve immediately. Serves 6 to 8.

Williams-Sonoma Test Kitchen

Rated 5 out of 5 by from Tasty, easy dish I have made this dish a few times before and also for Easter and it always wins raves. It is a nice alternative to mashed potatoes and the flavoring is very nice. I don't find this a "greasy" dish and the potatoes always cook up nice and soft for me. I actually hand slice them to what I am used to in terms of thinness. I also add some other herbs to taste as I prepare plus a tad bit more garlic. I think you can play around with this recipe a bit to find just what you and your family might like which is why I like it. I would say the only draw back is that it is not that healthy a dish to make but then many people aren't too concerned with that for the holiday type meals. You could use light cream like I did and the dish tasted great.
Date published: 2015-04-05
Rated 4 out of 5 by from Easy and Delicious Most delicious gratin recipe I've found - particularly the herbs. Its now in demand as a regular now. However, the recipe in the catalog called for added salt "sprinkle generously" on all three layers. Plus adding salt to the cream mix. This is quite excessive. There's salt in the cheese already. A pinch would do. I've estimated the sodium in one serving to be about 1300mg. This amounts to over half of the current sodium guidelines for an entire day (2000 mg). As a registered dietitian whose been practicing 30 years, I tend to reduce the sodium in commercial recipes - aiming closer to 500mg per serving. Additional salt can be added at the table as desired.
Date published: 2014-12-21
Rated 5 out of 5 by from A Big Hit! Everyone loved them. I would make them again. Easy to prepare ahead of time and then bake when needed. I did not add the salt!
Date published: 2014-12-14
Rated 1 out of 5 by from Greasy, Salty While the ingredients in this dish look like they would come together nicely, the amount of salt and grease in the final product was inedible. Glad I did a test run, and didn't serve these to family for Thanksgiving. Sad too, because all of the delicious cheese was just wasted on a poorly thought out dish.
Date published: 2014-11-30
Rated 3 out of 5 by from Hard Potatoes If I had to guess what went wrong, it was likely that the potatoes were sliced too thick (even though I used a mandolin). The potatoes did not cook all the way through and the cream became very runny.
Date published: 2014-11-28
Rated 5 out of 5 by from Delicious! A few suggestions: - I doubled the recipe for my pan. It was slightly larger than a 13 x 9. - Next time I make it, I will not put the potatoes in the warmed herbs and cream because all the herbs were at the bottom of the cream and a pain to distribute evenly. - I suggest just layering the potatoes as described, sprinkle with salt, pepper, thyme, rosemary, sage, thinly sliced shallots (I used shallots instead of onion and garlic), Gruyere cheese, repeat, finishing with a layer of potatoes, salt, pepper, and herbs. - After you're done layering pour your cream over the top (no need to even warm it). - Then put remaining Gruyere and percorino cheese on top. - I covered it with non-stick foil and baked for 55 minutes, - Then I removed the foil and baked until golden. I think that took another 30-35 minutes. - I let it sit on top of the stove after baking, and it stayed plenty warm for at least 30-40 minutes while I baked my rolls.
Date published: 2014-11-10
Rated 5 out of 5 by from Great for a dinner party or holiday! I made this for a dinner party of 11. It was easy to prepare, put in refrigerator, popped in oven before guests arrived. Everyone LOVED it! Even my 6 year old son!
Date published: 2014-11-05
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