Potato Gratin
serves 4 to 6
NOTE: Russet potatoes will produce a more tender gratin; slices
of waxy new potatoes will be firmer. Use either, depending on your
personal preference. For a more pronounced crust, sprinkle three
tablespoons of heavy cream or grated Gruyère cheese on top of the
potatoes after 45 minutes of baking. A mandolin or V-slicer will
make quick work of the potatoes, but a sharp chef's knife can be
used if you prefer.
1 large garlic clove, peeled and smashed
1 tablespoon unsalted butter, softened
21/4 cups half-and-half
11/4 teaspoons salt
1/8 teaspoon ground black pepper
Pinch grated nutmegPinch cayenne pepper (optional)2 pounds potatoes, peeled and sliced 1/8-inch thick
INSTRUCTIONS:
1. Adjust oven rack to center position and heat oven to 350 degrees. Rub bottom and sides of 5-to 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, pepper, nutmeg, cayenne (if desired), 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. Pour potato mixture into prepared dish; shake dish or use fork to distribute potatoes evenly. Gently press down on potatoes until submerged in liquid; dot with remaining butter.
4. Bake until top is golden brown (basting once or twice during first 45 minutes), about 75 minutes. Let rest 10 minutes and serve.