Potatoes au gratin/Scalloped Potatoes Receipes

[Citer1483]

I want to try a potato dish for T-Day. Something other than Mashed. Does anyone have receipes for Potatoes au gratin/Scalloped Potatoes?

[Veggietales]

I use smashed garlic cloves steeped in the cream instead of shallots and opt for a tangier cheese like pecorino-romano that I use in the layers.

Steeping the garlic for a bit really softens the flavor. It's up to you if you want to leave the garlic in.

In a variation, I've chiffonaded some Prosciutto and scattered inbetween the potato layers. That was a hit.

[adam]

jeffrey steingarten's recipe, while anything but on the lighter side, is outstanding.

[Val]

Epi's Potato Gratin With White Cheddar is our favorite but there are so many other good ones out there, too:

http://www.epicurious.com/recipes/rec...

[Candy]

Don't even think about trying to use something lighter than the heavy/whipping cream. That is what gives the dish the creamy wonderfulness. If you use milk or half and half it will curdle.

[Rubee]

Though this is an older thread, I was looking for a good potato gratin recipe to make Christmas Eve, and wanted to say thanks Val for the recommendation!. This was a big hit. Nice flavor too with the rosemary.

[Val]

Wow, hey Rubee...glad you loved it. I tried a Cook's Illustrated lighter gratin recipe yesterday that was posted by someone nice on this board recently...had parmesan and thyme in it...I really wish I'd stuck with my old tried & true White Cheddar/rosemary one. The CI one wasn't horrid, just the flavors were much better in the epicurious one I've used for so long. It's okay...I like trying new stuff.