Classic Potato Gratin

Recipe by Tracy K
READY IN: 1hr
SERVES: 6-8
UNITS: US

INGREDIENTS

Nutrition
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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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