Potato Gratin
Creamy, buttery potato gratin is one of those special side dishes that you only have once in a while but that you will always crave. You can serve potato gratin with any protein to turn an okay meal into a memorable one.
Servings 4 servings
Ingredients
- 1 ½ lbs Russet Potatoes 680 g
- 1 ¾ cup Whole Milk
- ⅛ teaspoon ground nutmeg
- 2 cloves Garlic, peeled
- Salt and Pepper To Taste
- ⅓ cup heavy cream
- 3 tablespoon butter, cut into small cubes
Instructions
- Wash and peel the potatoes. Slice on a mondoline slicer to 1-2 mm thick. Set the potatoes aside but do not put in water.
- In a medium pot combine the milk with the garlic cloves, nutmeg and potatoes. Warm on medium heat until steaming.
- Cook the potatoes, stirring often for about 8 minutes or until the potatoes have just begun to soften.
- While the potatoes are simmering prepare a 9-inch casserole dish or roasting pan by greasing it or lining it with parchment paper.
- Season the potaotes generously with salt and pepper. Taste and adjust as needed.
- Transfer the potatoes and milk to the roasting pan. Remove the garlic cloves and gently press the potatoes.
- Pour the cream over the potatoes. Stud the potatoes with the butter cubes.
- Bake the at 375°f for 35 to 45 minutes or until the potatoes are golden brown and the cream and milk have been absorbed by the potatoes.
- Take the potato gratin out of the oven and let it rest for 5 minutes before slicing and serving.