The best potatoes for Gratin are the starchy ones like Russet but any of them work when baked with cream, cheese and thyme. Dating back to the late 1700’s, in France you might see Gratin Dauphinoise on the menu instead of the more North American Potatoes Gratin.
Potato Gratin
This rich and creamy classic dish is gluten free. It’s very similar to Potatoes Savoyard, except it’s made with cream instead of chicken stock. A treat for sure. Both style of potatoes are French in origin. We use grated cheddar and any type of potato we have on hand.
Ingredients
- 2 lb (908 gr) creamer potatoes with skin 122 CHO
- 1.5 cup heavy cream 0 CHO
- 1.5 cup (112 gr) grated cheddar cheese 0 CHO
- 1 ½ tsp salt 0 CHO
- ½ tsp. pepper 0 CHO
- 1 tsp dried thyme 0 CHO
- 1 TBSP butter 0 CHO
TOTAL CHO 122 CHO
- TOTAL WEIGHT 1239 GRAMS
- 122 CHO DIVIDED BY 1239 GRAMS = .098 CHO/GRAM
- ½ CUP = 98 GRAMS (.098 CHO x 98 GRAMS) 9.6 CHO/1/2 CUP
Instructions
Pre heat oven to 400. Grate cheese and place in a small dish. Add salt, pepper, thyme and mix.
- Slice or cut potatoes and layer half of the potatoes in a casserole dish. Add half of the grated cheese mixture. Layer remaining potatoes and finish with the remaining cheese mixture. Pour cream down the side of the dish, making sure not to wash all of the cheese topping into the gratin. Dot with butter.
Cover the dish with a lid or tin foil and bake 30 minutes.
Remove tin foil and continue to bake for another 30 - 40 minutes until fork tender and liquid has thickened. Broil for 5 – 10 minutes to brown top if desired.
Let rest 10 minutes and serve.
