Potato and Garlic Gratin
- 1 quart heavy cream
- 6 garlic cloves, coarsely chopped
- 2½ teaspoons salt
- ½ teaspoon freshly ground black pepper
- 3 pounds baking potatoes, such as russet or
- Burbank, peeled and cut into 1/8-inch-thick rounds
Instructions:
An inexpensive V-shaped slicer will cut the potatoes into uniformly thin rounds, and is a good addition to your kitchen if you don’t already own one.
- Position a rack in the center of the oven and preheat to 375°F. Lightly butter a 13 x 9-inch baking dish.
- Slowly bring the cream and garlic to a simmer in a medium saucepan over medium-low heat, taking care that the cream doesn’t boil over. Remove from the heat.
- Mix the salt and pepper together. Layer half of the potato rounds, overlapping as needed, in the baking dish. Using a slotted spoon, remove the garlic from the cream and scatter the garlic over the potatoes. Season with half of the salt and pepper mixture. Layer the remaining potatoes in the dish and season with the remaining salt and pepper mixture. Pour the hot cream evenly over the potatoes. Cover the dish with aluminum foil.
- Place the baking dish on a rimmed baking sheet. Bake for 45 minutes. Remove the foil. Bake until the potatoes are tender when pierced with the tip of a sharp knife and the top of the gratin is golden brown, about 45 minutes longer. Let stand for 5 minutes, then serve hot.