Potato Gratin

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:

1. Heat oven to 350 degrees.
2. Rub bottom and sides of a 5-6 cup gratin dish or other shallow baking dish with garlic half.
3. Mince (or grate on a microplane) the remaining half of garlic and set aside.
4. Once garlic in dish has dried, about 2 minutes, spread the dish with 1/2 tablespoon of butter.
5. 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.
6. Reduce heat and simmer for about 2 minutes until liquid thickens.
7. Pour mixture into prepared dish, distributing potatoes evenly and pressing down until the potatoes are submerged.
8. Dot with remaining 1/2 tablespoon butter.
9. Bake for 45 minutes, then sprinkle grated Gruyere on top evenly.
10. Bake for about another 30 minutes until top is golden brown.
11. 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