Potato Gratin

5 tbsp. butter
3 garlic cloves
Salt
3 1⁄2 pounds large waxy potatoes, such as red bliss, peeled and sliced about 1⁄8" thick
3 cups half-and-half (used 1/2 cup whipping cream, 2 cups buttermilk, 1/2 cup milk)
Freshly ground black pepper
Fresh nutmeg
1 1/2 cup grated Gruyère

1. Preheat oven to 400°. Rub the inside of an 11" ×13" baking dish with 1 tbsp. of the butter. Smash garlic with the side of a knife and sprinkle generously with salt. Chop and scrape the garlic into a mushy paste.

2. Combine garlic paste, potatoes, half-and-half (or cream/milk/buttermilk), and remaining 4 tbsp. butter (cut into 1⁄2" pieces) in a pot; stir. Season with salt and pepper and taste the creamy liquid—it should be seasoned generously. Grate in a hint of nutmeg. Bring to a boil over medium-high heat while stirring the mixture with a wooden spoon. After 8–10 minutes the potatoes will be a little tender, and their starch will have thickened the liquid considerably.

3. Transfer the mixture to the prepared dish; smooth the top as much as possible. Cover the gratin with Gruyère and bake until deeply golden brown, about 30-40 minutes. Let gratin cool and set a little before serving.

Serves: 6

Source: Adapted from Saveur in Issue #98

Prepared by: Lena for the December 2011 meeting.