Potato Gratin, Mario Batali's

By á-25342

Ingredients

• 1-1/2 cups heavy cream
• 2 cloves garlic
• 1/2 tsp nutmeg
• 1 cup grated Fontina cheese
• Butter
• 2 lbs. Yukon gold potatoes, peeled and sliced
• 1 cup creamy goat cheese, crumbled
• Salt and Freshly ground pepper
• 1/2 cup Parmigiano Reggiano

Preparation

Step 1

Preheat oven to 350 degrees.

Heat cream until it steams. Add the garlic and nutmeg. Steep for 10 minutes. Whisk in goat cheese until it melts and is fully incorported.

Lightly grease a casserole dish. Create a layer of potato slices on the bottom, season with salt and pepper and parmigiano. Pour some of the creamy-cheese sauce over the potatoes then add a layer of potatoes and repeat process with remaining potatoes, salt, pepper and Parmigiano. Top gratin with fontina.

Cover with aluminum foil and bake for 30 minutes. Uncover and bake for another 30 minutes, until golden brown and bubbling.