Potato Gratin with Basil Garlic Cream sauce

Here is my super simple version of the potato gratin with no compromise on the flavor.

2 large potatoes, sliced into 1/2 inch thick rounds
1 1/2 cups heavy cream( use half and half to make it less rich and creamy)
2 tsps dried basil
1 tbsp unsalted butter 
3 cloves of garlic, finely chopped
1/2 tsp dried red chilli peppers ( omit if you do want any heat)
1 tsp freshly ground black pepper
1 – 1 1/2 cups grated parmesan cheese
1/2 tsp salt

Bring a big pot of salted water to a boil and add these round potato slices. Cook uncovered until potatoes are fork tender, drain and set aside.

In a sauce pan, melt the butter, add the chopped garlic and dried red chilli flakes. After a few seconds pour in all the cream. Over medium heat bring this to a boil. Turn off the heat, add the basil, salt and set aside.

In a gratin pan( or a regular circular baking pan works fine) butter the bottom lightly and spoon in a ladle of this cream to the bottom. Arrange the boiled potato slices over it overlapping slightly in concentric circles. Sprinkle with 1/3 of the cheese and evenly sprinkle 1/3 of the pepper. Now add another ladle of the cream over it. Start the second layer of potato slices, repeat with the cheese, pepper and remaining cream. You can layer until your potatoes, cream and cheese are all over. 

Sprinkle on the top with more parmesan cheese and bake in the oven for 40 minutes.

 Bake until the cheese has crisped on top and the cream is thickened beacause of the potatoes and the potatoes would have soaked in the basil garlic cream making it a creamy decadent savory side dish. Once out of the oven, cool for 15-20 minutes before serving.

I am entering this recipe to the “winter treat” event hosted by Recipe Center.

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