Potato Gratin

prep time:: 20 min
total time:: 1 :30

Serves 8-10

Stephanie

ingredients

2 cups heavy cream
2 eggs
1 1/4 tsp. salt
1/4 tsp. freshly ground pepper
1/4 tsp. freshly grated nutmeg
6 large russet potatoes, peeled and cut crosswise into 1/16-inch-thick slices
4 oz. Gruyère cheese, shredded
1 Tbs. chopped fresh flat-leaf parsley

directions

1
Preheat an oven to 350°F. Butter a shallow 2-quart ceramic baking dish.
2
In a large bowl, combine the cream, eggs, salt, pepper and nutmeg and whisk until just blended.
3
Add the potatoes and toss gently until evenly mixed. Transfer to the prepared baking dish.
4
Using your fingertips, spread the potatoes in an even layer, pressing them lightly so they absorb the liquid.
5
Sprinkle the cheese and then the parsley evenly over the top.
6
Cover the dish tightly with aluminum foil and bake for 45 minutes.
7
Remove the foil and continue baking until the top is golden, the gratin is bubbling and the potatoes are tender when pierced with a knife, 15 to 20 minutes more.
8
Let stand for 10 minutes before serving.

notes

Because russets have a lower moisture and higher starch content than most other potatoes, they are ideal for baking and are excellent in gratins. A mandoline will ensure uniformly sliced potatoes, the key to making a perfect, tender gratin.

Source: Stephanie