| Combine: |
| 1 1/2 |
cups whole milk |
| 1/2 |
cup heavy cream |
| 1 |
clove garlic, peeled, smashed |
| 1 |
t. kosher salt |
| 1/2 |
t. white pepper |
| 1/8 |
t. cayenne |
| 1/8 |
t. ground nutmeg |
Add; Simmer: |
| 3 |
lbs. russet potatoes, peeled, thinly sliced |
Toss; Layer with Potatoes: |
| 1/2 |
cup sharp Cheddar cheese, grated |
| 1/2 |
cup Gruyere or Swiss cheese, grated |
| 1/4 |
cup Parmesan cheese, grated |
| 1 |
T. all-purpose flour |
|
Preheat oven to 450°. Coat a 2-quart casserole dish with nonstick
cooking spray.
Combine milk, cream, garlic, and spices in
a large saucepan.
Add potatoes and bring to a boil. Cover,
reduce heat to low, and simmer 8 minutes. Discard garlic.
Toss grated cheeses with flour; set aside.
Layer half the potatoes in the casserole dish. Sprinkle half
the cheese mixture over the potatoes. Add remaining potatoes
and pour the milk mixture over the top. Sprinkle with the remaining
cheese mixture. Coat a piece of foil with nonstick spray and
tightly cover baking dish; bake for 30 minutes. Remove foil
and bake an additional 20 minutes, or until gratin is browned
and bubbly. Let gratin rest 10–15 minutes before serving.
 |
 |
| A mandoline works great to slice potatoes about 1/8" thick. |
Combine milk, cream, and seasonings. Add potatoes, cover,
and reduce heat to low. Simmer 8 minutes. |
|
© August Home Publishing Company