Email to Linda Leone      

Recipe Categories: Leone's HOME PAGEALCOHOL Allergiesanddietconcerns APPETIZERS BBQ-GRILL BEVERAGES BREAD BREADINGandBATTERS BREAKFAST BUTTERS CAKE CANDY CANNING CASSEROLES CHEESE CHINA CONDIMENTS CONFECTIONARY COOKIES CRACKERS CULTURESandFERMENTS DAIRY DANISH DESSERTS DIPS DRESSING DUMPLINGS ECONOMY EGGS ETHNIC EXTRACTS FATBLOCKERS FILLINGS FINLAND FIREPIT FISHandSHELLFISH FLOWERS FREEZING FROSTING-ICING FRUIT GAME GARNISHES GERMANandDUTCH GLUTENFREE GRAINS HEALTHYFOODTIPS HERBS HISPANIC ICECREAM INFORMATION ITALIAN JAMSandJELLIES KITCHEN-CRAFTS LEGUMES MAINDISH MARINADES MEATS MOUSSEsavory NATIVEAMERICAN NORWEGIAN NUTS OIL OLD-TIME-COOKERY PASTA PASTRIES PHILIPPINES PIE PLANTS-EDIBLE POULTRY PUTTING_BY REGIONALUSA RICE SALADandDRESSING SALADS SALTFREE SANDWICHES SAUCES SCANDINAVIAN SEASONING SIDEDISH SMOKER SNACKS SOUPSandSTEWS SOUTHERN-USA SPICE SPREADS STUFFINGandDRESSING SUBSTITUTES SUGARS SWEDISH SYRUPS TOPPINGS VEGETABLES VEGETARIAN VINAIGRETTE WRAPS

Old-Fashioned Potato Gratin




Source of Recipe


"Frank Stitt's Southern Table"


Recipe Introduction



Preheat the oven to 350°F. Adjust the oven rack to the top position.


List of Ingredients




4 russet potatoes
1 clove garlic, crushed and peeled
1 Tbsp unsalted butter, at room temperature
Kosher salt and freshly ground white pepper
3 Tbsp freshly grated Comté cheese (or Gruyère)
3 Tbsp freshly grated Parmigiano-Reggiano
1-1/2 cups heavy cream




Recipe



Peel the potatoes and slice them crosswise about 1/8- to 1/4-inch thick. Place the potato slices in a bowl of cold water so they don't discolor.

Meanwhile, firmly rub the garlic clove all over the bottom and sides of a 10-inch gratin dish to coat it with the garlic juices. Allow to dry for a few minutes, then rub the bottom and sides of the dish with the butter.

Drain the potatoes and pat them dry. Arrange a layer of potatoes 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 pepper and a little of each of the two cheeses. Continue layering the potatoes and cheese in this fashion, seasoning each layer and finishing with the cheese (you should now have at least 3 layers). Drizzle the cream along the sides of the dish, so as not to displace the cheese.

Place the potato gratin, uncovered, on the top rack and bake for 1 to 1-1/4 hours, or until the cream has been absorbed and the top is crispy and golden. Let stand for 10 minutes before serving.

Serves 6