Garlic Herb Potato Gratin
Creamy Garlic Herb Potato Gratin with layers of thinly sliced potatoes baked in a rich herb-infused cream sauce. Perfect holiday side dish that's easy to make ahead.
Equipment
- small saucepan
- stand mixer
- mixing bowl
- measuring cups
- measuring spoons
- dough hook
- plastic wrap
- knife
- cutting board
- 9-inch round cake pan
- oven
- wire rack
- hand mixer
- serrated knife
Ingredients
Dough Ingredients
- 3/4 cup whole milk
- 2 1/4 teaspoons active dry yeast 1 packet
- 1/4 cup granulated sugar
- 1 large egg at room temperature
- 1 large egg yolk at room temperature
- 1 teaspoon kosher salt
- 3 cups all-purpose flour plus more for dusting
- 1/2 cup unsalted butter softened and cut into small pieces
- 1 cup strawberry jam
Glaze Ingredients
- 4 ounces full-fat cream cheese softened
- 1 cup confectioners' sugar sifted
- 1/2 teaspoon pure vanilla extract
- 1 tablespoon whole milk plus more as needed
Instructions
- In a small saucepan, gently warm the 3/4 cup of milk over low heat until it is just lukewarm (about 100-110°F). Pour the warm milk into the bowl of a stand mixer and sprinkle the yeast and granulated sugar over the top. Let it sit for 5-10 minutes until the mixture is foamy and fragrant.
- Using the dough hook attachment, add the egg, egg yolk, and salt to the yeast mixture. Mix on low speed to combine. Add the 3 cups of flour, one cup at a time, mixing until a shaggy dough forms. With the mixer running on low, gradually add the softened butter pieces, waiting until each piece is mostly incorporated before adding the next. Continue mixing for 5-7 minutes until the dough is smooth, elastic, and pulls cleanly away from the sides of the bowl.
- Transfer the dough to a lightly oiled bowl, turning to coat. Cover the bowl with plastic wrap or a damp kitchen towel and let the dough rise in a warm place for 1-1.5 hours, or until it has doubled in size.
- Gently punch down the risen dough to release the air. Turn it out onto a lightly floured surface and roll it into a 10x14-inch rectangle. Spread the strawberry jam evenly over the dough, leaving a 1-inch border along the long sides. Starting from one long side, tightly roll the dough into a log, pinching the seam to seal. Slice the log into 8 equal pieces using a sharp serrated knife.
- Place the rolls, cut-side up, into a greased 9-inch round cake pan. Cover the pan loosely with plastic wrap and let the rolls rise in a warm place for 45 minutes to 1 hour, until puffy and nearly doubled. Meanwhile, preheat your oven to 350°F.
- Bake the risen rolls for 22-25 minutes, or until they are golden brown on top. Transfer the pan to a wire rack to cool for 20 minutes.
- While the rolls cool, make the cream cheese glaze. In a medium bowl, use a hand mixer to beat the softened cream cheese until smooth. Beat in the sifted confectioners' sugar, vanilla extract, and 1 tablespoon of milk until the glaze is smooth, creamy, and thick but pourable. Add an extra teaspoon of milk if the glaze is too thick.
- Drizzle the glaze evenly over the warm rolls. Serve them warm.