Classic Potato Gratin

Total Time: 1 hr Preparation Time: 20 mins Cook Time: 40 mins

Ingredients

• Servings: 6
• 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

Recipe

• 1 heat the oven to 400°f.
• 2 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).
• 3 put the potatoes in a large heavy-based saucepan and add the cream, salt, pepper, nutmeg, and garlic.
• 4 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).
• 5 when the cream boils, pour the mixture into a 2 1/2- or 3-qt.
• 6 baking dish.
• 7 if you don't want a tender but garlicky surprise mouthful, remove and discard the garlic cloves (i leave them in, they're delicious!).
• 8 shake the dish to let the slices settle and then sprinkle the cheese on top.
• 9 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.
• 10 don't worry if the dish looks too liquidy at this point; it will set up as it cools a bit.
• 11 before serving, let the potatoes cool until they're very warm but not hot (at least 15 min.) or serve them at room temperature.
• 12 note: this is also great for breakfast, barely re-warmed in the microwave.