Creamy Cumin-and-Garlic Potato Gratin
Thayer Allyson Gowdy
A hit of cumin puts this gratin in the same flavor world as the Moroccan steak, and creamy potatoes are a great foil. Prep and Cook Time: about 1 1/2 hours. Notes: You can assemble this dish up to a day ahead of time; chill airtight. Stick the gratin in the oven as your guests arrive.
How to Make It
Step 1
1
Preheat oven to 375°. In a medium pan, combine whipping cream, 1 1/4 cups milk, garlic, salt, pepper, and cumin. Simmer (don't boil) over medium-low heat, stirring occasionally, for 5 minutes.
Step 2
2
Meanwhile, peel potatoes and thinly slice crosswise. Spread level in a shallow 2 1/2-quart casserole or baking dish. Pour enough milk mixture over potatoes to barely cover. If potatoes aren't quite covered, add up to 1/2 cup more milk. Cover tightly with lid or foil.
Step 3
3
Bake gratin for 30 minutes. Uncover and continue baking until potatoes are tender when pierced and top is nicely browned, 30 to 40 minutes longer.
Step 4
4
Note: Nutritional analysis is per serving.
Ingredients
2 cups whipping cream
1 1/4 to 1 3/4 cups whole milk
2 tablespoons minced garlic
1 1/2 teaspoons salt
1/2 teaspoon pepper
1/2 teaspoon ground cumin
2 1/2 pounds Yukon Gold potatoes
Directions
Step 1
1
Preheat oven to 375°. In a medium pan, combine whipping cream, 1 1/4 cups milk, garlic, salt, pepper, and cumin. Simmer (don't boil) over medium-low heat, stirring occasionally, for 5 minutes.
Step 2
2
Meanwhile, peel potatoes and thinly slice crosswise. Spread level in a shallow 2 1/2-quart casserole or baking dish. Pour enough milk mixture over potatoes to barely cover. If potatoes aren't quite covered, add up to 1/2 cup more milk. Cover tightly with lid or foil.
Step 3
3
Bake gratin for 30 minutes. Uncover and continue baking until potatoes are tender when pierced and top is nicely browned, 30 to 40 minutes longer.
Step 4
4
Note: Nutritional analysis is per serving.
Search All of Sunset's Recipes
The Latest
25 Fresh and Comforting Recipes to Cook This January
