Salty's Potato Gratin

Potato Gratin
Potato Gratin

The gratin is started with heavy cream that is flavored with chopped thyme, salt and white pepper. We add thinly sliced potatoes to the cream and then layer them in a buttered pan. The middle will have the celery root. The gratin is covered with foil and cooked in a 350-degree oven for 35 minutes and then the foil is removed. The top is covered with white cheddar cheese and then toasted.

Potato Gratin

Serves 4-6


1 1/2 cups heavy cream
1/2 tablespoon thyme, fresh chopped
1 tablespoon garlic, minced
2 tablespoon shallot, minced
1/2 tablespoon salt, kosher
3 pounds potato, Yukon sliced 1/8th inch
1/2 tablespoon Butter
1 cup Gruyere or white cheddar cheese, shredded

  1. In a large bowl combine the cream, thyme, salt, and minced shallot and garlic.
  2. Taste and make sure it is a little salty. The potatoes will suck up the salt.
  3. Add sliced potatoes to the cream mixture.
  4. Grease a large casserole dish with the butter.
  5. Shingle the sliced potatoes in the casserole dish.
  6. Push down on the potatoes and make sure you have enough cream so it rises half way between your fingers.
  7. Stack potatoes until there is a 1/4 inch left in the top of the casserole dish.
  8. Clean the edges and wrap in foil.
  9. Cook at 350 degrees for 35-45 minutes.
  10. Prick the center with toothpick to make sure the potatoes are cooked.
  11. Top with cheese and cook an additional 10 minutes with foil off.
  12. Let sit for 10 minutes before cutting and serving.

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