MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Scalloped Potato Gratin
Categories: Potatoes, Dairy, Cheese, Herbs
Yield: 8 Servings
1/4 c Unsalted butter;
- more for greasing foil,
- room temperature
3 c Heavy cream
1/4 c Fresh sage leaves; chopped
4 cl Garlic; fine grated or
- minced
1/4 ts Nutmeg; fresh grated
1 1/2 ts Fine sea salt;
- more as needed
5 lg Eggs
4 lb Russet potatoes
Black pepper; fresh ground
2 1/4 c Gruyère; grated
Set oven @ 350°F/175°C, and brush 1/4 cup butter on a rimmed 17x13"
baking sheet. Brush one or two pieces of foil (enough to cover the
top of the pan) with more butter. Set the foil aside.
In a medium pot, bring the cream, sage, garlic, nutmeg, and a pinch
of salt to a simmer. Simmer until reduced by a quarter, about
15 minutes.
In a large heatproof bowl, lightly beat the eggs. Beating
constantly, gradually add a little of the hot cream to the eggs,
then slowly pour in the rest of the hot cream, whisking to prevent
the eggs from curdling. Set aside.
Using a mandoline or a sharp knife, slice the potatoes into 1/8"
thick rounds.
Arrange one layer of potatoes on the buttered baking sheet,
slightly overlapping the slices. Sprinkle with 3/4 ts salt, add
pepper to taste, then pour half the egg mixture over the potatoes.
Top with 1/2 cup cheese. Repeat the layers of potato, seasoning and
egg mixture. Top with the remaining 1-3/4 cups cheese. Cover the
baking sheet with the foil (buttered-side down) and bake for
20 minutes. Remove the foil and bake until the potatoes and cheese
are browned and bubbling, 25 to 30 minutes. Let cool slightly, then
serve.
Tip:
You can assemble the gratin up to 4 hours before baking. Store it,
loosely covered, in the fridge. The gratin can also be baked
4 hours ahead, kept uncovered at room temperature, and then
reheated in a 450°F/232°C oven until the top is shiny. It's not
quite as gooey as when freshly baked, but it's still quite good.
Recipe by Melissa Clark
Recipe FROM:
https://cooking.nytimes.com
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