Alice Waters's Potato Gratin
Ingredients
The gratin
-
3
lbs.
red skinned potatoes, peeled
-
1
clove
garlic, smashed
-
1.5
cups
chicken stock
-
1.5
cups
heavy cream
-
1
cup
grated Gruyère cheese
-
¼
cup
grated Parmigiano Reggiano cheese
Seasoning
-
to taste
kosher salt
-
to taste
pepper
-
8 to 10
sprigs
fresh thyme
-
to taste
freshly grated nutmeg (optional)
-
to rub
softened butter
Instructions
- Preheat the oven to 375ºF and prepare a baking dish with butter and garlic.
- Slice the potatoes into 1/8-inch thick pieces and layer them in the dish, seasoning each layer with salt, pepper, thyme, and nutmeg.
- Repeat the layering process and cover the top layer with chicken stock and heavy cream until just submerged.
- Sprinkle the grated cheeses on top and bake for 45 minutes to 1 hour, checking for doneness and browning.
- If the top browns too quickly, cover with foil and continue baking until the potatoes are tender.
Nutrition Facts (estimated)
Servings
8 to 10
Calories
350
Total fat
20g
Total carbohydrates
30g
Total protein
10g
Sodium
500mg
Cholesterol
50mg
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