***Mim's POTATO au GRATIN for Dude

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If you need to make these ahead of time, just reheat covered with foil in a preheated 350ºF oven for about 15 to 20 minutes or until cream-stock mixture is bubbling.

Many variations are possible: potato and turnip, potato and celery root, potato and winter squash, potato and leek, potato and and black truffle, or potato and sweet potato. Try adding a layer of some other delicious thing between the potato layers: sorrel, green garlic or roasted garlic, grilled chicory, sautéed wild mushrooms, caramelized onions, kale or chard, black olives, artichoke hearts.

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Ingredients

  • softened butter
  • 2 clove garlic, smashed
  • 2 lbs. red skinned potatoes, unpeeled, slice 1/8" thick
  • kosher salt
  • pepper
  • freshly grated nutmeg
  • 1/4 cup chicken stock
  • 1-3/4 cups heavy cream
  • 1 heaping cup grated shredded Gruyère cheese

Preparation

Step 1

1. Preheat oven to 425ºF. Rub an earthenware gratin dish with smashed peeled garlic and butter.

2. Par-boil potato slices in salted water -- DO NOT let them get soft. Drain.
3. Layer overlapping slices in prepared pan. Lightly salt and grate nutmeg over top . Sprinkle with half of the cheese. Make another layer of potato slices and season again in the same manner. Mix cream and chicken stock, pour over potatoes. Sprinkle the top with grated cheeses, and distribute thin shavings of butter on top. Bake 30 minutes.
Serve hot.

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