A casserole of creamy potatoes beneath a layer of bubbly cheese.
Few things are more satisfying than a crusty gratin, straight from the oven.
These are not your everyday potatoes – save this recipe for a special occasion!
You could replace the half and half with whole milk for everyday meals.
5 tbsp. unsalted butter
2 cloves garlic, minced
Kosher salt to taste
6 large waxy potatoes (such as red bliss)
2 cups half and half
Freshly ground black pepper to taste
Pinch of freshly grated nutmeg
1 cup grated cheese (Swiss, Provolone, Parmesan)
Heat oven to 400 degrees F. Grease an 8-inch square baking dish or gratin dish with 1 tbsp. of the butter and set aside.
Peel potatoes and rinse to remove any dirt from the skin. Using a mandoline, slice potatoes into 1/8 – 1/4 inch rounds.
In a large saute pan, melt remaining 4 tbsp. butter. Add sliced potatoes, garlic and half and half. Season with salt pepper and nutmeg. Cook stirring occasionally, until the potatoes are just tender and the mixture has thickened, about 8-10 minutes.
Transfer the mixture to the prepared baking dish, smoothing the top. Sprinkle the cheese over the gratin and bake until golden brown and bubbly, 15-20 minutes. Let cool slightly before serving.
