Potato and Parmesan Gratin

By ChefGrizzly

From Gourmet Today Cookbook. Easily the tastiest potato dish ever created.

Ingredients

• 4 pounds medium boiling potatioes
• 1 1/2 tsp fine sea salt or table salt
• 1 C. heavy cream
• 1 C. whole milk
• 3 Tbsp. unsalted butter, softened
• 7 ounces Parmigiano-Reggiano, finely grated (abt 2 1/3 C.)

Preparation

Step 1

1) Put a rack in middle of oven and preheat to 350 degrees

2) Peel potatoes. Cut into 1/8-inch-thick slices w/ mandoline or other adjustable-blade vegetable slicer or a sharp knife, spreading slices out on a large kitchen towl. Sprinkle with sea salt.

3) Stir together cream and milk. Dot bottom of a 13 x 9 inch baking dish w/ 1 1/2 Tbsp. butter and pour in 1/3 C. cream mixture. Divide potatoes into 5 piles (don't rinse or dry them). Layer potatoes in baking dish, one pile per layer, drizzling 1/3 C. cream mixture and sprinkling one quarter of cheese over each layer. Drizzle remaining cream mixture over final layer of potatoes and dot w/ remaining 1 1/2 Tbsp. butter

4) Bake, uncovered, until potatoes are very tender and top is browned, about 2 hours. Let stand at room temperature for 10 mins before serving.