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Potatoes au Gratin

by Ruth Reichl
side
Yield: Serves 6 to 8
Source: https://ruthreichl.substack.com/p/from-my-kitchen-year-potatoes-au-gratin?utm_source=publication-search

Ingredients

produce
  • 2 clovesgarlic(smashed)
  • 2½ poundsboiling potatoes(such as Yukon Gold)
dairy
  • 1½ cupscream
  • ½ poundGruyère cheese(grated)
  • 2 cupsmilk
  • butter
pantry staple
  • 1 teaspoonsalt
  • pepper
  • nutmeg

Instructions

  1. Pour cream and milk into a large pot.
  2. Peel the potatoes and slice them as thinly as you can, putting them into the pot as they are ready.
  3. Add the garlic, the salt, and a few good grinds of pepper and bring it all slowly to a boil.
  4. Meanwhile, butter a gratin dish or a rectangular baking pan.
  5. When the milk comes to a boil, remove it from the heat and pour the contents into the buttered gratin dish.
  6. Grate a bit of fresh nutmeg over the top and cover with grated Gruyère cheese.
  7. Bake at anywhere from 300 to 400 degrees. At the lower temperature it will take about an hour to absorb the liquid and turn the top golden, at 400 degrees it will take about 35 minutes.
  8. Let it rest for at least 15 minutes.

My notes

The baking and resting times are forgiving, allowing flexibility in preparation.