Recipes Potato Gratin 5.0 (4,624) Add your rating & review For this rich gratin, the potatoes are parboiled in cream, then baked in the reduced cream until golden brown.Great Comfort Food Recipes By Tom Colicchio Tom Colicchio Instagram Tom Colicchio is the chef and owner of Crafted Hospitality, which includes New York's Craft and Temple Court; Craft Los Angeles; Las Vegas' Heritage Steak and Craftsteak; and Small Batch in Garden City, NY.He is a frequent contributor on several television shows and networks, including MSNBC, CNN, ABC and Bloomberg and is the host of the iHeart Radio podcast, Citizen Chef. Tom is the head judge and executive producer of the Emmy-winning Bravo hit series, Top Chef. Food & Wine's Editorial Guidelines Updated on November 20, 2015 Print Rate It Share Share Tweet Pin Email Yield: 8 Ingredients 3 pounds russet potatoes, peeled and sliced crosswise 1/4 inch thick 5 cups heavy cream Salt and freshly ground white pepper Directions Preheat the oven to 250° and butter a 13-by-9-inch baking dish. In a large pot, combine the potatoes and cream and season with salt and pepper. Bring to a boil, then press a round of parchment or wax paper on the potatoes. Simmer over moderately low heat until the potatoes are tender, 15 to 20 minutes. Using a slotted spoon, transfer the potatoes to the baking dish in layers. Season the potatoes with salt and pepper as you go. Return the pot with the cream to high heat and boil, stirring constantly, until the cream is reduced to 2 1/2 cups, 6 to 7 minutes. Pour the cream over the potatoes while shaking the baking dish. Bake the gratin for 1 1/2 hours, or until golden on top. Blot any excess fat and let stand 15 minutes before cutting. Make Ahead The gratin can be prepared through Step 2 and refrigerated overnight. Rate it Print