Rachael Ray’s Autumn Potato Gratin
Ingredients
4 pounds mixed baby potatoes
2 cups heavy cream
4 tablespoons butter
2 sprigs each fresh thyme, sage, and
Rosemary
2 garlic cloves, cracked
Salt & pepper
½ cup grated Parmesan
Instructions
- Preheat the oven to 400 degrees F.
- Halve the potatoes and toss them into a large baking dish and
season with salt and pepper. - Meanwhile, put the cream, butter, herbs and garlic in a small
saucepan and bring to a simmer over medium heat. Cook for
about 5 minutes, to infuse the cream with flavor. Season with salt
& pepper - Pour the hot cream mixture through a strainer over the
potatoes, (discard the herbs and garlic), if there is not enough
cream to go ¾ of the way up the potatoes then pour some
additional cream on top to make up the difference. Sprinkle the
Parmesan evenly over the top. Bake for 30 to 35 minutes, until
the potatoes are cooked through and top begins to brown. Cover
and keep warm until ready to serve.