Potato Gratin By Williams-Sonoma – a delicious recipe with heavy cream, eggs, salt, ground pepper, nutmeg, russet potatoes. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Position a rack in the center of an oven and preheat to 350 degrees. Butter a shallow 2 quart ceramic baking dish.
2
In a large bowl, combine the cream, eggs, salt, pepper and nutmeg and whisk just until blended. Add the potatoes and toss gently until evenly mixed.
3
Transfer to the prepared baking dish. Using your fingertips, spread the potatoes in an even layer, pressing them lightly so they absorb the liquid. Sprinkle the cheese and then the parsley evenly over the top.
4
Cover the dish tightly with foil and bake for 45 minutes. Remove the foil and ocntinue baking until the top is golden, the gratin is bubbling and the potatoes are for tender, 15 to 20 minutes or more.
5
Let stand for 10 minutes before serving.
713
kcal
Calories
57
g
Fat
30
g
Carbs
19
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 2 cups heavy cream, 2 eggs, 1 1/4 teaspoons salt, 1/4 teaspoon greshly ground pepper, and more.
Yes, Potato Gratin By Williams-Sonoma falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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