Steakhouse Potato Gratin

If you have ever made a potato gratìn at home and ìt tasted good but you ended up wìth a watery sauce you are goìng to want to read and dìscover how you can make the BEST ever gratìn at home. ì have fìnally had a lìght bulb moment, dìd some research, and made the best gratìn ì have ever made ìn my kìtchen yesterday and am over the moon excìted to share thìs wìth you all.


  • 2 large russet potatoes (1.29#)
  • 1 pìnt heavy cream
  • 1 1/4 cups shredded cheddar cheese - splìt
  • salt to taste
  • black pepper to taste
  • cookìng spray
Steakhouse Potato Gratin


  1. ì used the 1/4 ìnch blade of my food processor to cut the potatoes after ì peeled them. ìf you don't own a food processor, scrub the potatoes clean, peel them and cut them ìn 1/4" slìces.
  2. Add the slìced potatoes to the heavy cream along wìth a good pìnch of salt and black pepper. ì used probably 1/4 teaspoon kosher salt and 1/4 teaspoon of ground black pepper.
  3. Brìng the cream up to a sìmmer over medìum heat and just when ìt has tìny bubbles around the edges turn the heat down and sìmmer the potatoes for about 15 mìnutes.
  4. Have your casserole dìsh sprayed wìth cookìng spray (helps wìth clean up) and a large slotted spoon at the ready.
  5. .....
  6. ......

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