Prep Time: 25 minutes
Cook Time: 1 hour, 10 minutes
Total Time: 1 hour, 35 minutes
- 3 pounds (1.5 kg) baking potatoes, such as russets, peeled and very thinly sliced
- 2 cups (50 cl) whole milk
- 3 garlic cloves, minced
- 3/4 teaspoon salt
- 3 imported bay leaves
- Freshly ground nutmeg
- Freshly ground black pepper
- 1 cup (25 cl) creme fraiche or heavy cream
- 2 cups (about 5 ounces; 160 g) freshly grated French or Swiss Gruyere cheese
Place the potatoes in a large saucepan and cover with the milk and 2 cups (50 cl) of water. Add the garlic, salt, and bay leaves. Bring to a boil over medium-high heat, stirring occasionally so that the potatoes do not stick to the bottom of the pan. Reduce the heat to medium and cook, stirring from time to time, until the potatoes are tender but not falling apart, about 10 minutes.
Using a slotted spoon, transfer half of the potatoes to a large, 14- by 9- by 2-inch (35.5 by 23 by 5 cm) gratin dish. Sprinkle with the nutmeg, pepper, half the creme fraiche, and half the Swiss or Gruyere cheese cheese. Cover with the remaining potatoes, and sprinkle again with nutmeg, pepper, and the remaining creme fraiche and cheese.
Bake, uncovered, until the gratin is crisp and golden on top, about 1 hour. Serve immediately.
Yield: 6 to 8 servings
Recipe Source: Bistro Cooking by Patricia Wells (Workman Pub)
Reprinted with permission.