CLASSIC POTATO GRATIN

By Grandmax4

Ingredients

• 1 large clove garlic -- peeled and smashed
• 1 tablespoon unsalted butter -- softened
• 2 1/4 cups half-and-half
• 1 1/4 teaspoons table salt
• 1/8 teaspoon ground black pepper
• 1 Pinch fresh grated nutmeg
• 1 Pinch cayenne pepper (optional)
• 2 pounds all-purpose potatoes -- peeled and sliced 1/8-inch thick or less

Details

Servings 4

Preparation

Step 1

1. Adjust oven rack to center position and heat oven to 350 degrees. Rub bottom and sides of 5- to 6-cup gratin dish or shallow baking dish with garlic. Mince remaining garlic and set aside. Once garlic in dish has dried, about 2 minutes, spread dish with half the butter.

2. Bring half-and-half, salt, pepper, nutmeg, cayenne (if desired), potatoes, and reserved garlic to boil in medium saucepan over medium-high heat, stirring occasionally with wooden spoon (liquid will just barely cover potatoes). Reduce heat and simmer until liquid thickens, about 2 minutes.

3. Pour potato mixture into prepared dish; shake dish or use fork to distribute potatoes evenly. Gently press down potatoes until submerged in liquid; dot with remaining butter.

4. Bake until top is golden brown (basting once or twice during first 45 minutes) about 1 hour 15 minutes. Let rest 5 minutes and serve.