Classic Potato Gratin
- Reviews 8
Ready In: 1 hr
Serves: 6-8
Ingredients
- 2 lbs yukon gold potatoes or 2 lbs russet potatoes, peeled
- 3 cups whipping cream or 3 cups heavy cream
- 1 teaspoon coarse salt
- 1⁄8 teaspoon fresh ground black pepper
- 1 pinch of freshly grated nutmeg
- 2 cloves garlic, peeled and smashed
- 3⁄4 cup finely shredded gruyere cheese or 3⁄4 cup emmenthaler cheese or 3⁄4 cup comte cheese
Directions
- Heat the oven to 400°F.
- Using a very sharp knife, a mandoline, or th slicing blade on a food processor, cut the potatoes into uniform 1/8-inch slices (no thicker).
- Put the potatoes in a large heavy-based saucepan and add the cream, salt, pepper, nutmeg, and garlic.
- Cook the mixture over medium-high heat until the cream boils, stirring occasionally (very gently with a rubber spatula so you don't break up the slices).
- When the cream boils, pour the mixture into a 2 1/2- or 3-qt.
- baking dish.
- If you don't want a tender but garlicky surprise mouthful, remove and discard the garlic cloves (I leave them in, they're delicious!).
- Shake the dish to let the slices settle and then sprinkle the cheese on top.
- Bake until the top is deep golden brown, the cream has thickened and bubbled, and the potatoes are extremely tender when pierced with a knife, about 40 min.
- Don't worry if the dish looks too liquidy at this point; it will set up as it cools a bit.
- Before serving, let the potatoes cool until they're very warm but not hot (at least 15 min.) or serve them at room temperature.
- Note: This is also great for breakfast, barely re-warmed in the microwave.
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