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Thanksgiving: Old-Fashioned Potato Gratin

Source of Recipe


From "Frank Stitt's Southern Table"






List of Ingredients



• 4 large russet potatoes, peeled and sliced about 1/4-inch thick
  
• 1 clove garlic, crushed
  
• 1 Tbsp unsalted butter, at room temperature
  
• Kosher salt and freshly ground white pepper
  
• 3 Tbsp freshly grated Parmigiano-Reggiano
  
• 3 Tbsp freshly grated Comte cheese (or substitute Gruyère or Asiago mixed with a little Parmigiano-Reggiano)
  
• 1-1/2 cups heavy cream
  






Instructions



1. Preheat oven to 350º F. Put the potato slices in a bowl of water to cover so they don't discolor while you prepare the dish. Firmly rub the garlic clove all over the bottom and sides of a 10-inch gratin dish (or equivalent casserole dish) to coat the interior. Allow to dry for a few minutes, then rub the bottom with the butter.
   
   
2. Arrange a layer of potatoes, drained and patted dry, in a slightly overlapping fashion, like a splayed deck of cards, in the bottom of the gratin dish. Season with a good dash of salt and white pepper and a little of each of the 2 cheeses. Continue to layer the potatoes and cheese in this manner, seasoning each layer and finishing with the cheese (you should have at least 3 layers). Drizzle the cream along the sides of the dish, so as not to displace the cheese.
   
   
3. Place the gratin, uncovered, on the top oven rack and bake 1 to 1-1/4 hours, or until the cream has been absorbed and the top is crispy and golden. Let stand 10 minutes before serving.
   
   Serves 6