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Potato Gratin from NCL Cruises

This recipe is compliments of NCL and is a favorite of cruisers dining at Cagney’s Steakhouse.
Prep Time30 minutes
Cook Time1 hour 10 minutes
Total Time1 hour 40 minutes
Course: Side Dish
Cuisine: American
Keyword: potato, thanksgiving, vegetables
Servings: 6
Author: Atlastravelweb.com

Equipment

  • Stock pot
  • casserole dish

Ingredients

  • 2.2 lbs Russet Potatoes cut into cubes
  • 5 cups Heavy Cream
  • 2 tbls Garlic chopped
  • 3.5 oz Whole Garlic Cloves
  • 1 tsp Chives chopped
  • 7 tbs Emmenthal Swiss Cheese grated
  • 6 tbs Parmesan Cheese grated
  • 2 tbs unsalted butter
  • fresh ground pepper to taste
  • Dash nutmeg
  • Salt to taste

Instructions

  • Dice potatoes and steam off until cooked.
  • Allow potatoes to cool at room temperature so they may dry out.
  • Preheat oven to 350º F
  • Mix the cooled steam diced potatoes, grated Emmenthal Swiss cheese and toss with salt and pepper.
  • Mix butter with some chopped garlic.
  • Butter the gratin dishes with the butter garlic mix.
  • Place potatoes into gratin dish and fill 3/4.
  • Boil cream and garlic, then simmer until garlic is soft and mushy.
  • Blend in mixer until smooth with the garlic and cream.
  • Season with salt, pepper and nutmeg.
  • Pour the cream mixture over the potatoes and cover thoroughly.
  • Proceed to bake in 350º F oven until potato cream mix is heated through.
  • Top with Parmesan cheese, then continue baking until cheese has melted and cream has slightly browned.
  • Serve immediately.