Yield
Makes 6 servings
Thayer Allyson Gowdy

How to Make It

Step 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

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

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

Note: Nutritional analysis is per serving.

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