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Potato Gratin

www.saveur.com
Saveur, March 1999

Serves 6

1 cup heavy cream
1 cup chicken stock
4 tbsp. butter
1 crushed clove garlic
1 bay leaf
Pinch of red pepper flakes
Freshly grated nutmeg
Salt and freshly ground black pepper
4 thinly sliced, peeled large russet potatoes
1 cup grated gruyère cheese

1. Preheat oven to 375F. Heat heavy cream, chicken stock, butter, garlic, bay leaf, red pepper flakes, some freshly grated nutmeg, and salt and freshly ground black pepper to taste in a medium nonreactive saucepan over medium heat. Bring to a boil, reduce heat to medium-low, and simmer for 15 minutes.

2. Meanwhile, layer an 8” x 12” baking dish alternately with russet potatoes and ¾ cup grated cheese to form about 6 layers, finishing with potatoes.

3. Carefully strain heated cream over assembled potatoes, then sprinkle potatoes with ¼ cup more grated cheese. Season to taste with salt and pepper, cover dish with aluminum foil, and bake for 45 minutes. Remove aluminum foil and continue baking until potatoes are tender and gratin is golden and bubbling, about 15 minutes. Allow gratin to rest for at least 15 minutes before serving.