Potato Gratin
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
Details
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.
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