Friday November 30, 2007
potatoes au gratin
- 2 tablespoons butter, divided into 1-tablespoon pieces
- 2 pounds Yukon gold potatoes, peeled and thinly sliced (1/4")
- 1/2 cup grated Gruyere
- 2 cloves garlic, minced
- freshly ground nutmeg
- 1 cup heavy cream
- salt and pepper to taste
Preheat the oven to 350 degrees
Butter a 13 x 9" casserole dish with 1 tablespoon butter. Arrange a layer of potato in the baking dish, add a pinch of salt and pepper, a bit of the garlic and ground nutmeg. Add a handful of the cheese evenly over the potatoes. Continue layering potatoes, spices and cheese until you've used up all potatoes and cheese, ending with a layer of potatoes.
In a small bowl, whisk the cream with the salt and pepper; pour this over the potatoes. Dot the remaining butter over the top and sprinkle with nutmeg, salt and pepper. Bake for about 1 hour or until the potatoes or cook through. Do not over cook, it will become mushy. The potatoes should be tender and golden brown on top. Let stand for 5-10 minutes to cool down before serving. Add a sprig of fresh rosemary as a garnish and sprinkle with grated Gruyere cheese.