Potato Gratin
Ready In: 1 hr 55 mins
Serves: 6
Ingredients
- 2 large garlic cloves (1 halved, 1 minced)
- 3 tablespoons unsalted butter, at room temperature
- 1 1⁄4 cups whole milk
- 1 cup heavy cream
- kosher salt
- fresh ground pepper
- freshly grated nutmeg, 2 pinches
- 5 russet potatoes, about 2 1/4 lb total weight
Directions
- Preheat the oven to 375 degrees.
- Rub an 8-inch square baking dish or other 8-cup baking dish with the cut sides of the garlic halves and discard the halves.
- Coat the inside of the dish with 1 tablespoon of the butter.
- In a large pot, combine the milk, cream, minced garlic, 1 teaspoon kosher salt, ½ teaspoon pepper, nutmeg, and the remaining 2 tablespoons butter.
- Peel 1 of the potatoes and cut it into slices 1/8 inch thick.
- Add the potato slices to the milk mixture to prevent discoloration.
- Repeat with the remaining potatoes.
- Bring the milk mixture to a simmer over medium heat, stirring occasionally.
- Cover and cook for 3 minutes.
- Using a slotted spoon, transfer the potatoes to the prepared dish, arranging the top layer of potatoes in an overlapping pattern if desired.
- Pour all of the milk mixture over the potatoes.
- Cover the dish with buttered foil, buttered side down.
- Bake the gratin for 40 minutes, then uncover and bake until the potatoes are tender, the liquid bubbles thickly, and the top is brown and crusty, about 20 minutes longer.
- Remove from the oven and let stand for 10 minutes, then serve.
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