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Princely Potatoes

Source of Recipe

From "Mad Hungry: Sunday Suppers" by Lucinda Quinn


Recipe Introduction

"Truth be told, there isn't a health angle here. Sometimes, the mind/body just wants a dish of unapologetically fattening deliciousness—and that's where these potatoes, cooked in the classic 'dauphinoise' style, come in."

List of Ingredients

â—¦ 3 pounds potatoes, such as russet, peeled and thinly sliced about â…› inch thick
â—¦ 1 tablespoon unsalted butter, softened
â—¦ 2 ½ cups heavy cream
â—¦ 1 ½ cups whole milk
â—¦ 1 clove garlic, smashed
â—¦ 1 ¼ cups (5 ounces) shredded Gruyère cheese
â—¦ 1 teaspoon coarse salt
â—¦ ¼ teaspoon freshly ground white pepper
â—¦ â…› teaspoon freshly grated nutmeg


Recipe

Put the peeled, sliced potatoes in a bowl of cold water. Preheat the oven to 350° F with the rack in the center position. Spread the butter across the bottom and up the sides of a 2-quart baking dish.

Bring the cream, milk, and garlic to a simmer in a saucepan. Drain the potatoes well and lay a quarter of them in the baking dish. Set aside a half cup (2 ounces) of the cheese. Scatter a quarter of the remaining cheese over the potatoes and top with a quarter each of the salt, white pepper, and nutmeg. Pour a quarter of the cream mixture over the potatoes to just cover. Repeat with the remaining ingredients to make a total of four layers. Cover with foil, set the baking dish on a rimmed baking sheet, and bake until tender and bubbly, 40 to 45 minutes.

Increase the oven temperature to 400° F.
Uncover the pan and top with the reserved half cup (2 ounces) cheese. Bake, uncovered, until the cheese is melted and light golden brown, about 15 minutes. Remove the dish from the oven and let rest for at least 15 minutes before serving.

Serves 6