Green garlic and potato gratin
Instructions:
- Preheat the oven to 375 F. Spread the butter on the bottom and sides of a 2-quart gratin dish or shallow baking dish.
- Trim off and discard the root ends and any yellowed or withered leaves from the garlic shoots. Roughly chop the green tops and combine them in a medium saucepan with the milk, cream, peppercorns, parsley sprigs, thyme sprigs, marjoram sprig, and bay leaf. Bring just to a simmer over medium-low heat and cook for 5 minutes. Remove from the heat, cover, and set aside to steep for 30 minutes. Strain though a sieve, discard the solids, and return the liquid to the pan.
- Working with one potato at a time, peel the potatoes, cut them into even slices that are no more than 1⁄8-inch thick, and stir them into the milk mixture. A vegetable slicer is ideal, although the slicing can be done with a sharp knife. To make the process easier and safer when using a knife, cut a thin slice off one of the long sides of the potato so that it sits flat and does not wobble on the cutting board. Bring the potatoes just to a simmer over medium-high heat, then remove the pan from the heat.
- Finely chop the tender white parts of the shoots. Heat the oil in a small skillet over medium-high heat. Add the chopped shoots and cook, stirring often, until softened, about 5 minutes. If the garlic starts to stick, add a few drops of water. Remove the skillet from the heat and set aside.
- Use a slotted spoon to transfer one-third of the potatoes into the prepared dish, spreading them evenly. Sprinkle with the salt and pepper, 2 teaspoons of chives, 2 tablespoons of the cooked garlic, and 1/2 cup of the Gruyere. Make two more layers the same way. Pour the infused milk mixture evenly over the top, pushing the potatoes down into the liquid. Sprinkle with the Parmesan.
- Bake until the potatoes are tender and the top is golden and bubbling, about 20 minutes. If the top starts to brown too quickly, lay a flat sheet of aluminum foil over the dish. Let the gratin rest at room temperature for at least 10 minutes before serving warm.
- What else works? You can replace some or all of the green garlic with spring onions, ramps, baby leeks, or scallions.