Classic Potato Gratin
Source of Recipe
Cooks Illustrated
List of Ingredients
Cook's Illustrated
Classic Potato Gratin
Serves 4 to 6. Published November 1, 1995.
For a more pronounced crust, sprinkle three tablespoons of heavy cream or grated Gruyère cheese on top of the potatoes after forty-five minutes of baking.
Ingredients
1 large clove garlic , peeled and smashed
1 tablespoon unsalted butter , softened
2 1/4 cups half-and-half
1 1/4 teaspoons table salt
1/8 teaspoon ground black pepper
Pinch fresh grated nutmeg
Pinch cayenne pepper (optional)
2 pounds all-purpose potatoes , peeled and sliced 1/8-inch thick or less
Instructions
1.
1. Adjust oven rack to center position and heat oven to 350 degrees. Rub bottom and sides of 5- to 6-cup gratin dish or shallow baking dish with garlic. Mince remaining garlic and set aside. Once garlic in dish has dried, about 2 minutes, spread dish with half the butter.
2.
2. Bring half-and-half, salt, pepper, nutmeg, cayenne (if desired), potatoes, and reserved garlic to boil in medium saucepan over medium-high heat, stirring occasionally with wooden spoon (liquid will just barely cover potatoes). Reduce heat and simmer until liquid thickens, about 2 minutes.
3.
3. Pour potato mixture into prepared dish; shake dish or use fork to distribute potatoes evenly. Gently press down potatoes until submerged in liquid; dot with remaining butter.
4.
4. Bake until top is golden brown (basting once or twice during first 45 minutes) about 1 hour 15 minutes. Let rest 5 minutes and serve.
America's Test Kitchen
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