Classic Potato Gratin

Total Time: 55 mins Preparation Time: 15 mins Cook Time: 40 mins

Ingredients

• Servings: 6
• 2 teaspoons butter, softened
• 1 garlic clove, cut in half
• 2 cups half-and-half
• 2 cups cream
• 2 teaspoons salt
• 1/4 teaspoon ground pepper
• 1 pinch ground nutmeg
• 3 lbs russet potatoes (about 6 medium, scrubbed)
• 2 cups parmesan cheese, grated

Recipe

• 1 preheat oven to 350°f.
• 2 coat bottom and sides of 10-12c casserole dish with butter (aprox sizes would be rectangular 9 x 13" or oval 10 x 15") the dish can be ceramic or glass, and the sides should be 2-3" high though deeper will work as well, just not be as full looking.
• 3 rub the cut side of the garlic clove over the bottom and sides of dish.
• 4 place garlic, half and half and cream in a lg. pot.
• 5 add the salt, pepper and nutmeg (any proportion of half and half and cream can be used, even all all of one or the other, these 4c make a very creamy gratin. you may use up to 1/2 c less if you would like).
• 6 peel a potoato and slice into 1/16" thick slices by hand or with a mandoline.
• 7 place slices directly into the cold cream mixture.
• 8 peel and slice the next potato, add to the cream, and repeat with the remaining potatoes.
• 9 place the pot over medium heat and bring to a simmer, stirring almost constantly.
• 10 keep at a low simmer for 5-6 min, stirring, until the mixture thickens.
• 11 remove from heat and stir in 1 1/2c parmesan.
• 12 pour into prepared dish, spreading evenly.
• 13 sprinkly remaining 1/2c parmesan over the top and place into oven.
• 14 bake about 40 min until mixture is bubbly and the top is a deep golden crusty brown.
• 15 remove from oven and allow to cool for at least 20 min to set.
• 16 the gratin will still be warm and hour out of the oven, and can be kept ready to serve in a gently warm oven.
• 17 refridgeate left overs and reheat in the oven or microwave to serve.