Potato Gratin

• 2lb (900g) white- or red-skinned boiling potatoes
• Salt and freshly ground black pepper
• 2 1/2 cups heavy cream
• 1 garlic clove, cut in half
• Pinch of freshly ground nutmeg
• 3 tbsp butter, at room temperature, cut up, plus more for the dish
• Mandoline or food processor fitted with fine slicing blade

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.

salt, heavy cream, garlic, ground nutmeg, butter, mandoline

Taken from www.cookstr.com/recipes/potato-gratin (may not work)