There are many ways to make potato gratins and over the years I have made many. Here are 2 ways to make the same potato gratin. The difference is whether you pre bake the potato slices creating a creamy softer gratin, or bake the potato slices raw creating a crisper, crustier one. Both are delicious.
This recipe is for about 6, but you can easily double it in a very large deep pan. We never seem to have enough at family gatherings.
10 Russet potatoes
2 Tbl. butter
1 large clove garlic
2 cups grated Gruyere cheese
1 cup cream or half and half
salt, pepper, fresh nutmeg
1 qt. milk, plus water ( if pre cooking potatoes )
If you are pre-cooking potatoes:
Heat the milk in a large stock pot.
Peel and slice the potatoes in 1/8” thick slices and immediately add to the milk pot. Add enough water to cover the potatoes. Simmer gently until the slices are about half cooked. Turn off heat.
If you are not pre-cooking potatoes:
Peel and slice the potatoes VERY thin. A mandoline or food processor with a thin cutting blade works well.
As you cut, place slices in a bowl of water.
Assembly of the gratin is the same either way.
Butter a large 2-3” deep casserole or baking pan. Crush the garlic clove and rub all over the bottom of the pan.
Remove potatoes with a slotted spoon, draining the liquid off, and make a layer in the pan to cover the bottom about ½” deep.
Sprinkle with some cheese, drizzle with some cream. Salt, pepper and a little grated nutmeg.
Push down on the layer gently to pack it.
Repeat layers ending with cheese and cream.
I usually make about 3 layers, but there are no rules.
At this point you can let the gratin sit at room temperature for an hour or so or refrigerate for several hours.
Bake in a 350 degrees oven for 1 – 1½” hours. The unbaked potatoes will take the longer time.
The gratin should be golden brown on top and the potatoes tender.
Recipe by Jane O'Riordan, Domaine de la Terre Rouge