Thinly sliced potatoes baked slowly in a rich custard of cream and eggs, lightly seasoned with garlic and nutmeg. The long, gentle baking produces exceptionally tender potatoes before a final increase in temperature finishes the top.
Servings: About 6
Prep Time: About 15 minutes
Cook Time: 3 hours 15 minutes
Ingredients:
- 1 clove garlic, finely minced
- 4 medium baking potatoes, peeled if desired and thinly sliced
- 2 cups heavy cream or half-and-half
- 3 large eggs
- Salt, to taste
- Freshly ground black pepper, to taste
- ¼ teaspoon ground nutmeg
- Butter, for the baking dish
Instructions:
- Preheat the oven to 225°F.
- Generously butter an 8-inch square baking dish. Spread the minced garlic over the bottom and sides of the buttered dish.
- Arrange the thinly sliced potatoes evenly in the prepared dish.
- In a bowl, whisk together the cream, eggs, salt, pepper and nutmeg until thoroughly combined.
- Pour the cream mixture evenly over the potatoes.
- Cover the baking dish and bake at 225°F for 3 hours, or until the potatoes are very tender.
- Remove the cover and increase the oven temperature to 325°F.
- Continue baking uncovered for approximately 15 minutes, until the top is set and lightly golden.
- Remove from the oven and let stand for about 10 minutes before serving.
Tip: A mandoline is ideal for getting the potato slices uniformly thin. Don't rinse the potatoes after slicing—their natural starch helps the gratin hold together.
Source: Mom