Potatoes au Gratin

From Todd This is an all-time favorite cold-weather dish. If I were given the chance to choose the dishes for my final feast, these potatoes would be among them. The beauty is in the simplicity of technique. There is no cheese—just cream, which is allowed to slowly cook its way into the potatoes, gently breaking down and helping to form a final crust. To keep the cream from burning, you’ll break the crust with the back of a spoon every twenty to thirty minutes