Classic potato gratin

Yield: 4 servings

Measure Ingredient
1 large Garlic clove(s) peeled and smashed
1 tablespoon Butter
2¼ cup Half-and-half
1¼ teaspoon Salt
⅛ teaspoon Pepper
1 pinch Grated nutmeg
1 pinch Cayenne pepper (opt)
2 pounds Potatoes, peeled sliced 1/8" thick

1. Adjust oven rack to center position and heat oven to 350øF. Rub bottom and sides of 5-6-cup gratin dish or shallow baking dish with garlic. Mince remaining garlic and set aside. Once garlic in dish has dried, about 2 minutes, spread dish with half the butter.

2. Bring half-and-half, salt and pepper, nutmeg, cayenne, potatoes, and reserved garlic to boil in medium saucepan over medium-high heat, stirring occasionally with wooden spoon (liquid will just barely cover potatoes). Reduce heat and simmer until liquid thickens, about 2 minutes.

3. Pout potato mixture into prepared dish; shake dish to distribute potatoes evenly. Gently press down potatoes until submerged in liquid; dot with remaining butter.

4. Bake until top is golden brown, basting once or twice during first 45 minutes, for about 1¬ hours. Let rest 5 minutes and serve.

: Variation for Potato Gratin with Broth and Parmesan ~ Increase oven temperature to 375øF.

~ Increase garlic to 2 large cloves.

~ Substitute equal amount chick stock or canned broth for half-and-half. ~ Decrease salt to 1 tsp if using unsalted homemade stock. : or « tsp if using canned broth.

~ Substitute 1 bay leaf for nutmeg.

~ Sprinkle ¬ cup grated Parmesan on gratin after 45 minutes of baking.

Cook's Illustrated

Dec 1995

Submitted By DIANE LAZARUS On 11-05-95

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