Hey HollyMoms, every day this week we’re sharing recipes from our favorite celebrity chefs that we think would be perfect to serve on Thanksgiving! Today it’s Rachael Ray’s Autumn Potato Gratin! Yummy!
Food Network star Rachael Ray is the queen of quick cooking. And as we all know, HollyMoms, Thanksgiving is no time to be slaving away over difficult dishes. We have found the perfect potato side dish from Rachael. Her Autumn Potato Gratin can be whipped up in under and hour and uses just eight ingredients that you probably already have in your pantry. We think you and your family will consider this a new fall favorite. Enjoy!
Autumn Potato Gratin
4 pounds mixed baby potatoes, such as Red Bliss, Peruvian Purples and Fingerlings
2 cups heavy cream, plus some to cover
4 tablespoons butter (1/2 stick)
2 sprigs each fresh thyme, sage and rosemary
2 garlic cloves, cracked
Salt and pepper
1/2 cup grated Parmesan cheese
Pre-heat the oven to 400°F.
Halve the potatoes and toss them into a large baking dish. 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 five minutes to infuse the cream with flavor. Season with salt and 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 three-quarters of the way up the potatoes, pour some additional cream on top to make up the difference. Sprinkle the Parmesan cheese evenly over the top.
Bake for 30-35 minutes, until the potatoes are cooked through and the top begins to brown. Cover and keep warm until ready to serve.
Happy cooking, HollyMoms!