Potatoes - Creamy Cumin Potato Gratin

By á-47

Ingredients

• 2 cups heavy cream
• 1 1/4 to 1 1/2 cups whole milk
• 2 Tbsp. minced garlic
• 1 1/2 tea. salt
• 1/2 tea. pepper
• 1/2 tea. ground cumin
• 2 1/2 lb. Yukon Gold potatoes

Preparation

Step 1

Preheat the oven to 375 degrees. In a saucepan, combine the cream, 1 1/4 cups of the milk, the garlic, salt, pepper and cumin over medium-low heat. Simmer (don't let boil) stirring occasionally, for 5 minutes.

Meanwhile, peel the potatoes and thinly slice crosswise. Spread the sliced potatoes evenly in a shallow 2 1/2 qt. casserole or bakingdish. Pour enough milk mixture over the potatoes to barely cover. If the potatoes aren't quite covered, add up to 1/2 cup more milk. Cover tightly with a lid or aluminum foil.

Bake the gratin for 30 minute. Uncover and continue baking until the potatoes are tender when pierce with a knife and the top is necely browned, 30 to 40 minutes longer.