Name: Potatoes au Gratin (Gratin Dauphinois)
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 12
Cuisine: French
Ingredients: 2 pounds russet potatoes; 2 cups heavy cream; 2 medium cloves garlic, pressed or minced; 1 teaspoon fine salt; 10 twists of freshly ground black pepper; ⅛ teaspoon ground nutmeg; 2 cups (8 ounces) grated Gruyère cheese or Emmental; ½ teaspoon finely chopped fresh chives, optional

Ingredients

12 serv.

2 pounds russet potatoes
2 cups heavy cream
2 medium cloves garlic, pressed or minced
1 teaspoon fine salt
10 twists of freshly ground black pepper
⅛ teaspoon ground nutmeg
2 cups (8 ounces) grated Gruyère cheese or Emmental
½ teaspoon finely chopped fresh chives, optional

Instructions

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1 Preheat the oven to 425 degrees Fahrenheit. Peel the potatoes and slice them as thinly as possible, ideally ⅛-inch thick.
2 In a liquid measuring cup, whisk together the cream, minced garlic, salt, pepper and nutmeg.
3 Arrange about one-third of the potatoes in the bottom of a 9-inch square pan in an overlapping fish-scale pattern. Whisk the cream mixture again, then pour about one-third of the cream mixture over the potatoes. Sprinkle with ½ cup of the cheese.
4 Repeat this two more times, topping with all of the remaining cheese.
5 Bake for 40 minutes, then place a sheet of parchment paper or foil over the top to prevent it from turning too brown. Bake for 5 to 10 more minutes, checking every 5, until you can press a fork all the way through the potatoes with ease.
6 Let the dish cool for at least 20 minutes (it’s crazy hot). Garnish with the optional chives, if desired, and serve warm.