WHY THIS RECIPE WORKS:
A bubbling, creamy potato gratin is the ultimate in comfort food and is as much at home on a weeknight table as it as at holiday time. For our classic recipe, we found that the potato variety mattered less than having evenly sliced potatoes. Uniformly thin slices (easily obtained using a mandoline) yielded a gratin with distinct slices of potato bathed in a velvety sauce. As for the choice of dairy, we tried making gratins with milk, half-and-half, and heavy cream, and our favorite turned out to be half-and-half. Baked at 350 degrees for about an hour, gratins made this way had just the right balance of saturated potato and saucy liquid, without the sauce overwhelming the taste of the potato. For a more pronounced crust, sprinkle 3 tablespoons of heavy cream or grated Gruyère cheese on top of the potatoes after 45 minutes of baking. Slicing the potatoes ⅛ inch thick is crucial for the success of this dish; use a mandoline, a V-slicer, or a food processor fitted with a ⅛-inch-thick slicing blade.
SERVES: 4 to 6
TOTAL TIME: 1 hour 45 minutes
INSTRUCTIONS:
- 1 garlic clove, peeled and smashed
- 1 tablespoon unsalted butter, softened
- 2 pounds potatoes, peeled and sliced ⅛ inch thick
- 2¼ cups half-and-half
- 1¼ teaspoons salt
- ⅛ teaspoon pepper
- Pinch ground nutmeg
- Pinch cayenne pepper (optional)
INSTRUCTIONS:
- Adjust oven rack to middle position and heat oven to 350 degrees. Rub bottom and sides of 1½-quart gratin dish or shallow baking dish with half garlic clove. Mince remaining garlic and set aside. Once garlic in dish has dried, about 2 minutes, spread dish with ½ tablespoon butter.
- Bring potatoes; half-and-half; salt; pepper; nutmeg; cayenne, if using; and reserved minced garlic to boil in medium saucepan over medium-high heat, stirring occasionally (liquid will just barely cover potatoes). Reduce to simmer and cook until liquid thickens, about 2 minutes.
- Pour potato mixture into prepared dish. Shake dish or use fork to distribute potatoes evenly. Gently press down potatoes until submerged in liquid. Cut remaining ½ tablespoon butter into small pieces and scatter over potatoes.
- Bake until top is golden brown, about 1¼ hours, basting once or twice during first 45 minutes. Let rest for 5 minutes, and serve.
