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Classic Potato Gratin 2




Source of Recipe


Featured Recipe: March/April - Issue No. 5. Reprinted with permission from Culinary Thymes magazine


List of Ingredients




2 lbs. Yukon Gold or russet potatoes, peeled
3 cups heavy cream
1 tsp salt
1/8 tsp freshly ground black pepper
pinch of freshly grated nutmeg
2 cloves garlic, peeled and smashed
1 cup Gruyere, shredded


Recipe



Preheat oven to 400 degrees. Slice the potatoes into 1/8 inch thick slices.
Place the sliced potatoes in a large saucepan with the cream, salt, pepper, nutmeg and garlic.
Gently bring the mixture to a boil. Stir the mixture occasionally, being careful not to break the slices.
When the cream boils, pour the mixture into a 3 quart baking dish. Sprinkle the surface with the shredded Gruyere.
Place the baking dish on a cookie sheet to catch any overflow during cooking. Bake for 40 minutes, or until the top is golden brown, the cream has thickened and the potatoes are very tender when pierced with a knife. Let the potatoes cool for about 15 minutes before serving.