Autumn potato gratin
Votes: 1
Time: 40 min.
Complexity: easily
Servings: 8
Complexity: easily
Servings: 8
This potato gratin takes on a truly autumnal look with an assortment of small potatoes in a variety of colors and hues, capturing all the hues of autumn. Halve the potatoes, place them in a baking dish, and top with cream infused with aromatic herbs and garlic. Top with grated Parmesan cheese and bake until the potatoes are tender and the cheese is golden brown.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1.8 kg of mixed small potato varieties, such as Red Bliss, fingerlings, or Peruvian purple potatoes
- 2 cups heavy cream + extra
- 55 g butter
- 2 sprigs each of thyme, sage and rosemary
- 2 cloves garlic, crushed
- 0.5 tbsp. grated parmesan
We recommend
Cooking the dish according to the recipe:
- Preheat oven to 200°C.
- Cut the potatoes in half, place them in a large baking dish, and season with salt and pepper.
- Meanwhile, combine the cream, butter, herbs, and garlic in a small saucepan and bring to a simmer over medium heat. Cook for about 5 minutes to infuse the cream with flavor. Season with salt and pepper. Pour the hot cream through a sieve over the potatoes (discard the herbs and garlic). If there isn't enough cream to fill the pan 3/4 of the way up, add a little more to reach that point. Sprinkle the Parmesan evenly over the top.
- Bake for 30-35 minutes, until the potatoes are cooked through and beginning to brown. Cover and keep warm until ready to serve.
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