Gratin Dauphinois a la Catherine

By davidgoodman

Ingredients

• 6 large russet potatoes (unwashed - this is crucial)
• 2 cloves of garlic
• 1 pint heavy cream
• salt
• white pepper

Preparation

Step 1

1. Rub a large glass pie plate with one clove of crushed garlic to "grease" it.

2. Dust of the potatoes lightly. Remove only large clumps of dirt. The skin has starches that are critical for the sauce. Slice thinly on a mandoline.

3. Layer potatoes with a few pieces of thinly sliced garlic and sprinkle salt and pepper.

4. Add cream and press the potatoes down. A few more should be able to layer on top.

5. Refrigerate covered overnight.

6. Sprinkle salt and pepper on top. Place plate on a baking sheet in case it overflows. Bake 400 degrees about 45 minutes, until top is brown and potatoes are tender.