Classic Potato Gratin

1. 1

   Heat the oven to 400u00b0F.

2. 2

   Using a very sharp knife, a mandoline, or th slicing blade on a food processor, cut the potatoes into uniform 1/8-inch slices (no thicker).

3. 3

   Put the potatoes in a large heavy-based saucepan and add the cream, salt, pepper, nutmeg, and garlic.

4. 4

   Cook the mixture over medium-high heat until the cream boils, stirring occasionally (very gently with a rubber spatula so you don't break up the slices).

5. 5

   When the cream boils, pour the mixture into a 2 1/2- or 3-qt.

6. 6

   baking dish.

7. 7

   If you don't want a tender but garlicky surprise mouthful, remove and discard the garlic cloves (I leave them in, they're delicious!).

8. 8

   Shake the dish to let the slices settle and then sprinkle the cheese on top.

9. 9

   Bake until the top is deep golden brown, the cream has thickened and bubbled, and the potatoes are extremely tender when pierced with a knife, about 40 min.

10. 10

    Don't worry if the dish looks too liquidy at this point; it will set up as it cools a bit.

11. 11

    Before serving, let the potatoes cool until they're very warm but not hot (at least 15 min.) or serve them at room temperature.

12. 12

    Note: This is also great for breakfast, barely re-warmed in the microwave.

* Per serving · 4 servings · Values may vary.

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