Cazuela Potatoes

Here is a lighter, crisper version of the classic French potato gratin, made with a lot less butter and cream and with the potato slices arranged in a thin layer. This dish is easy to make and goes well with a steak. It is a favorite of my husband’s when he dines alone.

A Spanish cazuela is the perfect clay vessel for this gratin. Nothing else quite provides the proper evaporation of moisture and the slow, even cooking necessary to produce a golden, crisp round of potatoes.