Name: Potato Gratin
Yield: Serves 6 to 8
Cuisine: France
Ingredients: 1 teaspoon freshly ground pepper; 6 waxy new or white potatoes, peeled and sliced about ¼ inch thick (about 7 cups) (see Note); 1½ teaspoons salt; ¼ teaspoon (or to taste) freshly grated nutmeg; 4 cups (or as needed) heavy cream

Preparation info

Serves
6 to 8

Difficulty
Easy

Appears in

The Mediterranean Kitchen

By Joyce Goldstein

Published 1998

About

This is a classic French potato gratin. You can make it even more French by adding sautéed leeks, roasted garlic cloves, or grated Gruyère cheese. Or, you can give it an Italian flavor by adding chopped prosciutto, sautéed artichokes, or shredded Fontina cheese.

Ingredients

4 cups (or as needed) heavy cream
1½ teaspoons salt
1 teaspoon<

Method

Preheat the oven to 375°F. Butter a 3-quart gratin dish or large baking dish. Heat the cream to boiling in a deep saucepan. Reduce the heat, add the salt, pepper, and nutmeg to taste, and simmer 5 minutes. Layer the potatoes in the buttered dish and pour the seasoned cream over top. Th

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Ingredients

Method

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