Servings:six to eight.
If you’d like to make this less rich, use less cream and more milk.
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- 2 tsp. unsalted butter, at room temperature
- 1-1/2 cups whole milk
- 1 cup heavy cream
- 2 large cloves garlic, smashed and peeled
- 2 to 3 sprigs rosemary, 3 inches long
- Pinch freshly grated nutmeg
- 4 oz. grated Swiss cheese (about 1 cup)
- 2 oz. freshly grated Parmigiano-Reggiano (about 1/2 cup)
- 2 lb. russet potatoes (3 to 4 medium)
- Kosher salt and freshly ground white pepper
- 4 oz. fresh goat cheese, crumbled (about 2/3 cup)
Nutritional Information
- Nutritional Sample Size based on eight servings
- Calories (kcal) : 330
- Fat Calories (kcal): 190
- Fat (g): 21
- Saturated Fat (g): 13
- Polyunsaturated Fat (g): 1
- Monounsaturated Fat (g): 6
- Cholesterol (mg): 70
- 所以dium (mg): 270
- Carbohydrates (g): 25
- Fiber (g): 2
- Protein (g): 11
Preparation
- Position a rack in the center of the oven and heat the oven to 350°F. Line a rimmed baking sheet with foil. Grease a 9×13-inch baking dish with the butter.
- Pour the milk and cream into a small saucepan. Add the garlic, rosemary, and nutmeg. Bring just to a simmer, cover, and remove from the heat. Set aside to infuse for at least 20 minutes. Combine the Swiss cheese and Parmigiano in a bowl.
- Peel the potatoes and, using a mandoline or your sharpest knife, slice them into 1/8-inch-thick rounds. Arrange about one-third of the potatoes in a single overlapping layer in the baking dish, season with kosher salt and white pepper, and top with one-third of the Swiss-Parmigiano mix. Scatter over half of the goat cheese. Add a second overlapping layer of potatoes, more salt and white pepper, another third of the Swiss- Parmigiano mix, and the remaining goat cheese. Make a third layer with the remaining potatoes and season with salt and white pepper. Press down lightly to compact the layer
- Remove the garlic and rosemary from the infused cream, and discard them. Set the cream over medium-high heat and watch carefully until it just begins to simmer; don’t let it boil. Pour the cream over the potatoes and sprinkle the remaining cheese on top.
- Set the baking dish on the foillined baking sheet, and bake until the top is deeply brown and the potatoes are completely tender when poked with a skewer, 1-1/4 to 1-1/2 hours. Let sit for 10 to 15 minutes before serving.
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Reviews (9 reviews)
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user-6274097| 04/15/2020I made this dish last weekend for Easter. I made one for my family to enjoy and a smaller one for my Brother. I did add shallots to both of my dishes. This morning, because I still had some extra potatoes and cheese on hand, I made it again. This time, I used my mandolin to slice a small red onion very finely and uniformly. It worked great for the onions too. This dish has many steps, but the end result is worthwhile. My boys ate almost the entire dish on Sunday. I know they will enjoy having more today to enjoy with the leftover ham we have. Two thumbs up from The Lauzon’s!
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Emilee| 02/26/2020
使这是一个无肉主要有不错的沙拉。所以delicious. I was worried the result would be too soupy so I tossed my cheese mixture with a little flour, like you would with fondue, before adding it. I used thyme and whole garlic in my milk instead...because that's what I had...it was wonderful. My family was very happy and husband said it was the best au graten he has ever had. I also lowered my oven temp after 45 minutes to 300 and cooked for remaining time at that temp as the top was a perfect brown and I didn't want it darker but potatoes needed more time. I also let it sit in the oven while it was off while it cooled down. All of those changes were due to my own oven characteristics but readers should take note so they yield perfect results. As always....finecooking gives another fantastic recipe and this one has lots of room to play with in the future.
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SVcook| 12/28/2015
Perfect! I made this with truffle goat cheese (which is what I happened to have on hand) and it was best combination of creamy potatoes and cheesiness and a beautiful crispy top. The only potato gratin/scalloped potato recipe I will ever use from now on.
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