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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.

This Story Originally Appeared On sunset.com


Thayer Allyson Gowdy

Recipe Summary

Makes 6 servings


Ingredient Checklist


Instructions Checklist
  • 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.

  • 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.

  • 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.

  • Note: Nutritional analysis is per serving.

Nutrition Facts

458 calories; calories from fat 61%; protein 7.9g; fat 31g; saturated fat 20g; carbohydrates 36g; fiber 2.1g; sodium 653mg; cholesterol 117mg.