Thayer Allyson Gowdy
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.

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.

Ratings & Reviews

rhfood's Review

September 02, 2010
This is so good. I've made it several times and it was a big hit.

Want2becook's Review

August 01, 2010
Easy to make and so tasty!