Autumn Potato Gratin

For a Thanksgiving or autumn feast that you can prepare in under an hour, serve these colorful potatoes with Herb-Roasted Turkey Breast with Pan Gravy, Pumpkin Soup with Chili Cran-Apple Relish, Apple and Onion Stuffin’ Muffins and Green Beans with Apple Cider.


  • 4 pounds mixed baby potatoes, such as Red Bliss, Peruvian Purples and Fingerlings
  • 2 cups heavy cream, plus some to cover
  • 4 tablespoons butter (1/2 stick)
  • 2 sprigs each fresh thyme, sage and rosemary
  • 2 garlic cloves, cracked
  • Salt and pepper
  • 1/2 cup grated parmesan cheese


Pre-heat the oven to 400°F.

Halve the potatoes and toss them into a large baking dish. Season with salt and pepper.

Meanwhile, put the cream, butter, herbs and garlic in a small saucepan and bring to a simmer over medium heat. Cook for about five minutes to infuse the cream with flavor. Season with salt and pepper.

Pour the hot cream mixture through a strainer over the potatoes. Discard the herbs and garlic. If there is not enough cream to go three-quarters of the way up the potatoes, pour some additional cream on top to make up the difference. Sprinkle the parmesan cheese evenly over the top.

Bake for 30-35 minutes, until the potatoes are cooked through and the top begins to brown. Cover and keep warm until ready to serve.

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