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Autumn Potato Gratin

Halved baby potatoes baked in thyme-, sage-, and rosemary-infused cream, topped with Parmesan.
Print Recipe
Prep Time 5 minutes
Cook Time 35 minutes
Servings: 8
Course: Side Dish
Cuisine: American
Ingredients Method

Ingredients
  

  • 4 lbs mixed baby potatoes such as Red Bliss, Peruvian Purples, and fingerlings, halved
  • 2 cups heavy cream plus some to cover
  • 4 tbsp butter 1/2 stick
  • 2 sprigs each fresh thyme, sage, and rosemary
  • 2 cloves garlic cracked
  • Salt and pepper
  • 1/2 cup grated Parmesan

Method
 

  1. Preheat the oven to 400°F.
  2. Halve the potatoes and toss them into a large baking dish; season with salt and pepper.
  3. Meanwhile, put the cream, butter, herbs, and garlic in a small saucepan and bring to a simmer over medium heat. Cook about 5 minutes to infuse the cream with flavor. Season with salt and pepper.
  4. Pour the hot cream mixture through a strainer over the potatoes (discard the herbs and garlic). If there is not enough cream to go 3/4 of the way up the potatoes, add a little more. Sprinkle the Parmesan evenly over the top.
  5. Bake 30 to 35 minutes, until the potatoes are cooked through and the top begins to brown. Cover and keep warm until ready to serve.