There is nothing better than the plebeian potato raised to patrician heights when sliced, baked and topped with cheese and brought to bubbling, golden goodness in a hot oven.
- 1 lb. Yukon Gold or russet potatoes, peeled
- 1 1/2 cups of half and half (if dairy-free or vegan, try rice milk)
- 1 tsp. kosher salt
- 1/8 tsp. freshly ground black pepper
- pinch of freshly grated nutmeg (careful to not use too much)
- 4 tablespoons of butter (one to grease baking dish) (sub for EVOO for non dairy)
- 1/4 cup finely shredded Gruyère, Emmental, or Comté (sun for vegan cheese)
- 1 tablespoon of fresh grated Parmesan (sub for breadcrumbs)
- Peel potatoes and leave whole for par boiling. If they are large, cut in half but not more because you need to slice thinly later.
- Add 2 tablespoons of salt to the water and bring to a boil for 10 minutes. The potatoes should be partially cooked.
set aside and allow to cool.
- Heat the oven to 400°F and butter your gratin or baking dish
- Using a very sharp knife or a mandoline, carefully cut the cooled potatoes into 1/8-inch slices (no thicker). Set aside.
- I a sauce pan, add the cream, salt, pepper, nutmeg, and butter. Cook the mixture over medium-high heat until the cream is boiling, stirring occasionally
- Next slice or mandolin your potatoes and arrange in the dish.
- When the cream boils, pour the mixture over the potatoes.
- Tap the dish a bit so the slices settle and then sprinkle the surface with the cheese.
- bake for 45 minutes at 425 until golden brown.
Serve in the same dish-from oven to table.