Potato Gratin

Name: Potato Gratin
Total time: 1 h 30 min
Yield: Four servings
Ingredients: 2 1/4 cups heavy cream; 1 cup whole milk; 1 large clove garlic, peeled and minced; Kosher salt and freshly ground black pepper to taste; 1 bay leaf; 2 pounds boiling potatoes, peeled; 1/4 cup grated Swiss cheese

Recipe from Chez Michel

Adapted by Molly O'Neill

Total Time: 1 hour 30 minutes
Rating: 4(20)
Comments: Read comments

Featured in: A Little Squab Will Do You

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Ingredients

Yield:Four servings

2¼cups heavy cream
1cup whole milk
1large clove garlic, peeled and minced
Kosher salt and freshly ground black pepper to taste
1bay leaf
2pounds boiling potatoes, peeled
¼cup grated Swiss cheese

Ingredient Substitution Guide

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Preparation

Step 1
Pour half of the heavy cream and half of the milk into a shallow skillet. Stir in the garlic, ½ teaspoon salt, ¼ teaspoon freshly ground black pepper and the bay leaf. Slice the potatoes into disks about ⅛ inch thick and place in the pan. Barely cover the potatoes with the remaining cream and milk.
Step 2
Place the potatoes over medium-low heat and simmer for 1 hour. To avoid curdling, do not let the mixture boil, and do not allow the potatoes to stick to the bottom of the pan -- they will scorch. The potatoes can be prepared ahead of time to this point and kept at room temperature.
Step 3
Thirty minutes before serving, preheat the oven to 425 degrees. Transfer the potato mixture into a shallow baking pan and shake to distribute evenly. Sprinkle the cheese evenly over the potatoes, place in the oven and bake for 20 minutes. Serve with a veal chop, a steak or any other roasted meat.