There are two things I’ve learned about potatoes.  One:  everyone loves them.  Two:  there are a 1,000 different ways to prepare them.  Now, we all agree that we have our favorites.  Ok, mashed potatoes.  It’s a classic and that’s something we can most definitely agree on.  What about other favorites, such as, hash browns, baked, roasted, potato salad, or even potato chips or the french fry.  Many will argue that there is a certain potato that when paired with its recipe counterpart you’ll end up with a bit of spud magic.  I have to agree. 

For today’s post I share with you another front runner in the “classic” column:  the gratin-style potato.   In this recipe, I’ve used Yukon golds which are readily available in just about every grocery store and lend a buttery feel to the finished dish.










Yukon Gold Potato Gratin


olive oil

1 1/2 cups half and half

1 garlic clove, smashed

1 bay leaf

1 tsp Kosher salt

1/2 tsp freshly ground black pepper

1/8 tsp nutmeg

2 lbs Yukon Gold potatoes

1 tbsp unsalted butter, cut into pieces


Pre-heat your oven to 375 degrees.  Lightly brush a 1 1/2 quart baking dish with olive oil.  Combine first seven ingredients in a large pot over medium-high heat.  Bring to a boil and then reduce the heat as low as possible to a simmer.  Stir potatoes about every minute and simmer for 8 to 10 minutes. 

Remove garlic clove and bay leaf.  Discard.   Transfer potatoes and cooking liquid to prepared baking dish.  Dot with butter.  Bake uncovered in pre-heated oven for about 45 minutes.  Potatoes should be lightly golden and fork-tender. 

Yield: 6 servings

Kitchen Note:  I would suggest placing a baking pan (jelly roll or cookie sheet) on the rack below your potatoes to catch any drips.