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Parmesan Potato Gratin

Source of Recipe


From "Big Ranch, Big City Cookbook" by Louis Lambert



List of Ingredients



• 2 Tbsp unsalted butter
  
• 3 cups heavy cream
  
• 1½ cups freshly grated Parmesan cheese
  
• 2 tsp kosher salt
  
• ½ tsp white pepper
  
• 2 tsp coarsely chopped fresh thyme
  
• Pinch of freshly grated nutmeg
  
• 3 pounds russet potatoes, peeled
  






Instructions



1. Preheat the oven to 375° F. Lightly grease a 9x13-inch casserole dish or a 3-quart Dutch oven with 1 tablespoon of the butter. In a large bowl, combine the cream, ¾ cup of the Parmesan, the salt, white pepper, thyme, and nutmeg.
   
   
2. Evenly slice the potatoes 1/8-inch thick and place in the bowl with the seasoned cream, stirring to coat the potatoes. Arrange the potato slices in the casserole dish, overlapping them like shingles on a roof. Pour the cream mixture remaining in the bowl evenly over the potatoes; the cream should come almost to the top layer of potatoes. Press down on the potatoes with the back of a spoon to evenly nestle them into the cream.
   
   
3. Sprinkle the remaining ¾ cup Parmesan over the potatoes and then dot the top of the cheese with small pieces of the remaining 1 tablespoon butter. Bake the gratin, uncovered, in the middle of the oven until the potatoes are tender and the top is golden brown, about 1 hour and 15 minutes. Let the gratin rest at room temperature for at least 15 minutes before serving. (If you want to reheat the gratin, cover the dish with foil and place in a 275° oven for at least 40 to 45 minutes.)
   
   Serves 8 to 10