-
1
Prepare ahead
-
2
The potatoes can be peeled, sliced, and stored in water to cover for several hours.
-
3
Preheat the oven to 350F (180C).
-
4
Butter a 2qt (2 liter) shallow baking dish.
-
5
Peel the potatoes.
-
6
Using a mandoline, a food processor fitted with a fine slicing blade, or a large knife, slice the potatoes into rounds about 1/8 in (3mm) thick.
-
7
Rinse the slices in cold water.
-
8
Drain and pat dry with paper towels or a clean kitchen towel.
-
9
Place the potatoes in layers in the baking dish, seasoning with salt and pepper as you go.
-
10
Bring the cream, garlic, and nutmeg to a boil in a saucepan.
-
11
Pour the cream over the potatoes.
-
12
Dot the top with the butter.
-
13
Cover with aluminum foil.
-
14
Bake about 1 1/4 hours, or until the potatoes are just tender.
-
15
Remove the foil.
-
16
Increase the oven temperature to 450F (250C) and bake until the top is golden, about 10 minutes.
-
17
Serve hot.
-
18
Good with salad for supper, or as a side dish to smoked fish or broiled or roasted meats.
-
19
Variation
-
20
Potato and Cheese Gratin
-
21
Add 2 finely chopped anchovies to the cream at step Sprinkle 1 cup shredded Gruyere cheese, between the potato layers, saving a little for sprinkling on the top.
