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Creamy Cumin-and-Garlic Potato Gratin

Thayer Allyson Gowdy
Yield Makes 6 servings
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.


  • 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

Nutrition Information

  • calories 458
  • caloriesfromfat 61 %
  • protein 7.9 g
  • fat 31 g
  • satfat 20 g
  • carbohydrate 36 g
  • fiber 2.1 g
  • sodium 653 mg
  • cholesterol 117 mg

How to Make It

  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.

  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.

  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.

  4. Note: Nutritional analysis is per serving.