This recipe is from November 1995 Cook’s Illustrated Magazine, and it has stood the test of time for us. I’ve made it many many times. I often double it, and it works beautifully. A mandolin is a very helpful tool here, I use a Boerner V-Slicer. This can be made a few hours ahead, just save the last 30 minutes of baking until just prior to serving.
Ingredients:
- 1 large garlic clove, sliced in half
- 1 tablespoon softened butter
- 2 1/4 cups half and half
- 1 1/4 teaspoons salt
- 1/8 teaspoon pepper
- Pinch grated nutmeg
- 1 bay leaf
- Pinch cayenne pepper
- 2 pound potatoes (use any variety, but I usually use russets), peeled and sliced 1/8 inch thick
- 1/2 cup grated Gruyere cheese
Directions:
- Heat oven to 350 degrees.
- Rub bottom and sides of a 5-6 cup gratin dish or other shallow baking dish with garlic half.
- Mince (or grate on a microplane) the remaining half of garlic and set aside.
- Once garlic in dish has dried, about 2 minutes, spread the dish with 1/2 tablespoon of butter.
- Bring half and half, salt, pepper, nutmeg, cayenne, bay leaf, reserved grated garlic, and potatoes to boil in a medium sauce pan over medium high heat, stirring frequently.
- Reduce heat and simmer for about 2 minutes until liquid thickens.
- Pour mixture into prepared dish, distributing potatoes evenly and pressing down until the potatoes are submerged.
- Dot with remaining 1/2 tablespoon butter.
- Bake for 45 minutes, then sprinkle grated Gruyere on top evenly.
- Bake for about another 30 minutes until top is golden brown.
- Let rest 5 minutes, then serve.
Options:
- For a leaner version, substitute chicken broth for the half and half.
- Substitute Parmesan for the Gruyere
- Layer caramelized onions between the potatoes