I must be totally in the minority, but I’ve never had potatoes au gratin. I’ve had very similar dishes, but they always include cheese! Martha has a recipe for Potato Gratin in the November Everyday Food. I gave it a try, not expecting to be too excited about it.
This was incredibly easy to make and it has very few ingredients. You rub the baking dish with garlic. You boil cream (2 1/2 cups) with salt and pepper and a dash of nutmeg. You peel and slice your potatoes (3 lbs) thinly and layer them in the dish. Then you pour the cream mixture over it and bake it covered for 45 minutes at 375. You remove the cover and cook for another 40 minutes. I cut this recipe about in half since it says it feeds 12.
The only problem I had was the dish bubbled over in the oven and filled the house with smoke. Other than that, it was a snap.
And I really liked it! I thought it was going to be pretty bad considering it’s basically potatoes and cream and not much else. I was also sure I was going to long for cheese (because don’t I always?). I didn’t. The potatoes turned out so tender and delicious and it really was a great accompaniment to the organic steak we had. I’m still surprised at how good it really was. I wouldn’t make this for Thanksgiving though – give me mashed potatoes any day!