Creamed Potatoes Au Gratin

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45 minutes 4 Servings Print RecipeEmail Recipe


1 1⁄4cupheavy cream
1 1⁄2poundsmall waxy potatoes (scrubbed)
1⁄2teaspoonlemon juice
2tablespoonparmesan cheese (freshly grated)
  ground black pepper
  unsalted butter (for baking dish)


Place potatoes in medium saucepan; add salted water to cover. Heat to boiling; cover and simmer over medium heat until potatoes are tender, about 15 minutes. Drain. Rinse potatoes under cold running water until cold; drain.

Heat cream in medium saucepan over medium-high heat until boiling. Boil until cream is reduced by half, about 5 minutes. Adjust heat if necessary to prevent cream from boiling over. Remove saucepan from heat.

Pare potatoes and cut in the 1/4 inch slices. Add potatoes, lemon juice, and salt and pepper to taste to reduced heavy cream. Stir carefully until potatoes are completely coated with cream.

Butter shallow 1 quart broilerproof dish. Spoon potato mixture into prepared dish; sprinkle surface with Parmesan cheese.

Heat broiler.

Broil 2 inches from source of heat until cheese is lightly browned, about 3 min. Serve at once.

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