Potato Gratin
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.
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
Preheat an oven to 350°F. Butter a shallow 2-quart ceramic baking dish.
In a large bowl, combine the cream, eggs, salt, pepper and nutmeg and whisk until just blended. Add the potatoes and toss gently until evenly mixed. Transfer to the prepared baking dish. Using your fingertips, spread the potatoes in an even layer, pressing them lightly so they absorb the liquid. Sprinkle the cheese and then the parsley evenly over the top.
Cover the dish tightly with aluminum foil and bake for 45 minutes. 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. Let stand for 10 minutes before serving.
In a large bowl, combine the cream, eggs, salt, pepper and nutmeg and whisk until just blended. Add the potatoes and toss gently until evenly mixed. Transfer to the prepared baking dish. Using your fingertips, spread the potatoes in an even layer, pressing them lightly so they absorb the liquid. Sprinkle the cheese and then the parsley evenly over the top.
Cover the dish tightly with aluminum foil and bake for 45 minutes. 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. Let stand for 10 minutes before serving.
Serves 8 to 10.