Rating: 3 stars
707 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 706
  • 2 star values: 0
  • 1 star values: 0

Jose Garces learned how to make a classic potato gratin while studying at Kendall College's cooking school in Chicago. It's still one of his favorite side dishes. This version combines lots of sharp, nutty Manchego cheese and smoky San Simón cheese (Gouda is a fine substitute) for rich, complex flavor. Chef Holiday Recipes Made Easy More Potato Recipes

Jose Garces
Jose Garces
November 2008

Gallery

Credit: © Petrina Tinslay

Recipe Summary test

active:
30 mins
total:
3 hrs
Yield:
12
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 375°. In a 9-inch cake pan, drizzle the garlic with the oil. Cover with foil and roast for 40 minutes, until tender. Let cool, then squeeze out the cloves.

    Advertisement
  • Mash the garlic to a paste and transfer to a saucepan. Add the half-and-half, thyme and rosemary and bring to a boil. Simmer over very low heat until reduced to 3 cups, 20 minutes; season with salt and pepper.

  • Arrange one-fourth of the potatoes in the bottom of a 9-by-13-inch baking dish. Top with one-fourth of the shredded cheeses and drizzle lightly with the garlic cream. Repeat the layering with the remaining potatoes, cheese and cream. Pour any remaining cream on top and press the top layer of potatoes to submerge it.

  • Bake the gratin for about 1 1/2 hours, until golden and bubbling. Let cool for 20 minutes before cutting into squares and serving.

Make Ahead

The gratin can be prepared through Step 3; refrigerate overnight. Return to room temperature before baking.

Advertisement