This potato gratin is a glorious treat meal side made from simmering potatoes in cream until tender and then oven baking to finish. Use grass fed cream!
Prep Time:15 minutes
Cook Time:1 hour
Total Time:1 hour 15 minutes
Yield:8 servings 1x
4 1/2 pounds Russet / baking potatoes
4 cups heavy whipping cream, no carrageenan or additives
4 cloves garlic, peeled and smashed
Black pepper to taste
2 tablespoons grass fed butter
Optional: grass fed cheese to taste for the topping
Peel and thinly slice potatoes to 1/4 inch thick or less, using a mandoline or food processor. Do the same to the onion.
Put your potatoes and onion in a large nonstick pan and cover with the cream. Add the smashed up garlic cloves and place over a low heat.
Simmer until the potatoes are cooked through, stirring occasionally to make sure nothing sticks to the bottom of the pan. Do not boil as this will break the cream. Taste throughout and season as you wish.
Preheat the oven to 500F.
Rub the sides and bottom of a 9 x 13 inch oven proof pan with the butter. Grate the cheddar.
When the potatoes are cooked through and the mixture has thickened, pour into the greased pan. If you have any remaining butter, dot it across the top, then top with grated cheese.
Put the pan in the oven and bake for 15 minutes or until the top is golden brown.