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Creamy Yukon Gold Potato Gratin

Source of Recipe


From "One Pan, Two Plates" by Carla Snyder



List of Ingredients



• ½ tsp salt
  
• Pinch of cayenne pepper
  
• Freshly ground black pepper
  
• Freshly grated nutmeg
  
• 2 Tbsp unsalted butter
  
• 2 large Yukon Gold potatoes, scrubbed, halved lengthwise, and thinly sliced crosswise
  
• 4 ounces ham, diced
  
• 2 cloves garlic, minced
  
• 1½ cups heavy cream
  
• 4 ounces Gruyère cheese, grated
  






Instructions



1. Preheat the oven to 375°F.
   
   
2. Combine the cayenne, and a sprinkling of black pepper and nutmeg in a small bowl and set aside.
   
   
3. In a 12-inch ovenproof skillet over medium heat, melt the butter. When the butter is melted, remove from the heat and arrange one-third of the potatoes in the pan, overlapping them slightly. Sprinkle half of the seasoned salt over the top, followed by half the ham and half the garlic. Arrange a second layer of potatoes the same way and top it with the remaining potatoes, and pour in the remaining cream.
   
   
4. Return the gratin to medium heat and heat until the juices are bubbling, then transfer the pan to the oven. (If your oven hasn't preheated by the time you finish assembling the dish, just simmer it gently on low heat until the oven reaches temperature.)
   
   
5. Bake the gratin for 30 minutes, then scatter the cheese over the top and bake until the top is browned and the potatoes are tender, about 15 minutes longer. To check, pierce the potatoes with the tip of a sharp knife; there should be no resistance. Scoop the gratin onto two warmed plates and serve hot.
   
   Serves 2