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Thanksgiving: Potato Gratin

Source of Recipe

From "Cold Weather Cooking" by Sarah Leah Chase


Recipe Introduction

"There is no more sinful, simple, and satisfying combination in the world than a good gratin of sliced potatoes and nutty Gruyère cheese. With a dish of this in the oven or on the table, it will be of little concern how frightful the weather is outside. Let it snow!"

List of Ingredients

â—¦ 2 tablespoons unsalted butter
â—¦ 2 cloves garlic, minced
â—¦ 2 ½ pounds (8 to 10) russet potatoes, peeled and very thinly sliced
â—¦ Salt and freshly ground black pepper to taste
â—¦ 8 ounces Gruyère cheese, shredded
â—¦ 1 large egg
â—¦ 1 cup milk
â—¦ 1 cup heavy or whipping cream


Recipe

Preheat the oven to 375° F.
Butter the bottom and sides of a 13 x 9x 2-inch gratin dish. Then, scatter the minced garlic over the bottom.

Make a single layer of potato slices in the dish, season with salt and pepper, and sprinkle with a few tablespoons of cheese. Repeat the layers until all the potatoes are used.

Whisk together the egg, milk, and cream; pour this mixture over the potatoes. Sprinkle all the remaining cheese on top. Bake until the potatoes are tender and the top is bubbling and golden brown, about 1 hour. Serve piping hot.

Makes 6 to 8 servings