Waxy Potato Gratin

With mashed potatoes you want to work against the potato’s starch to keep the mash from getting gluey. With a gratin you’re utilizing the starch to make the whole dish gel. This is one of those classic dishes that are more than the sum of its parts. While it uses a good deal of fat (falling into classic potato reputation) I usually combine it with a very acidic green salad, a raw carrot or cabbage slaw and a low fat protein to make a meal that is balanced, filling but not a gut bomb.

  • 3 lbs waxy potatoes, Yukon Gold or German Butterball
  • 1 C heavy cream
  • Salt and pepper
  • Raclette or cheddar for melting on top (optional)
  1. Heat the oven to 350F
  2. Slice the potatoes ¼” thick
  3. Layer the potatoes along the bottom of an ovenproof baking dish
  4. Season liberally with salt and pepper
  5. Continue layer after layer until all potatoes are used up, seasoning each layer liberally
  6. Pour the cream over the potatoes
  7. Top with the grated cheese if using
  8. Cover the whole lot with tinfoil and bake until potatoes are tender when pierced (about 40 min)
  9. Uncover and bake additional 10 minutes to brown the top

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