Potato Gratin

By charlotteh371

the gratin can be prepared through the transferring of the potatoes to the dish and refrigerated overnight.

Ingredients

• 3 lbs russet potatoes, peeled and sliced crosswise 1/4 inch thick
• 5 cups heavy cream
• salt and freshly ground white pepper

Preparation

Step 1

preheat the oven to 250 and butter a 13 by 9 inch baking dish. in a large pot, combine the potatoes and cream and season with salt and pepper. bring to a boil, then press a round of parchment or wax paper on the potatoes. simmer over moderately low heat until the potatoes are tender, 15 to 20mins.

using a slotted spoon, transfer the potatoes to the baking dish in layers. season the potatoes with salt and pepper as you go. return the pot with the cream to a high heat and boil, stirring constantly until the cream is reduced to 2 1/2 cups, 6 to 7 mins. pour the cream over the potatoes while shaking the baking dish.

bake the gratin for 1 1/2 hours or until golden on top. blot any excess fat and let stand 15 mins before cutting.