Classic Potato Gratin

Name: Classic Potato Gratin
Cuisine: European, Mediterranean, French
Ingredients: 1 large clove garlic, peeled and smashed; 1 tablespoon unsalted butter, softened; 2 ¼ cups half-and-half; 1 ¼ teaspoons table salt; ⅛ 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

5 steps

Updated at: Wed, 25 Dec 2024 14:23:02 GMT

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Ingredients

6 servings

1 clovegarlic

large, peeled and smashed

1 tablespoonunsalted butter

softened

2 ¼ cupshalf-and-half

1 ¼ teaspoonstable salt

⅛ teaspoonground black pepper

2 poundsall-purpose potatoes

peeled and sliced 1/8-inch thick or less

Instructions

Step 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.

Step 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.

Step 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.

Step 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.

Step 5

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.

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