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Potato Gratin

Russet potatoes in garlic cream, baked golden in individual oval bakers — from Williams-Sonoma

Section
Side Dishes
Source
Williams-Sonoma
Oven
375°F
Serves
4

Ingredients

  • 2 large garlic cloves, 1 halved and 1 minced
  • 3 Tbsp unsalted butter, at room temperature
  • 1 cup milk
  • 1 cup heavy cream
  • 1 tsp kosher salt
  • ½ tsp freshly ground pepper
  • 2 pinches freshly grated nutmeg
  • 4 russet potatoes, about 2 lb. total, scrubbed and patted dry

Directions

  1. Preheat oven to 375°F. Rub the inside of 2 small oval bakers with the cut side of the garlic halves and discard the halves. Coat the inside of each baker with 1½ tsp of the butter.
  2. In a medium saucepan, combine the milk, cream, minced garlic, salt, pepper, nutmeg, and the remaining 2 Tbsp butter.
  3. Peel the potatoes and cut into slices ¼ inch thick. Add the potato slices to the milk mixture to prevent discoloration.
  4. Bring the milk mixture to a simmer over medium heat, stirring occasionally. Cover and cook for 3 minutes.
  5. Using a slotted spoon, transfer the potatoes to the prepared pans, arranging the top layer in an overlapping pattern. Pour the milk mixture over the potatoes, dividing evenly between the pans.
  6. Cover each pan with a piece of buttered aluminum foil, buttered side down. Set the pans on a baking sheet.
  7. Bake for 30 minutes, then uncover and continue baking until the potatoes are tender, the liquid bubbles thickly, and the top is browned and crusty, about 20 minutes more.
  8. Let stand 10 minutes before serving.
Source: Adapted from the Williams-Sonoma Collection Series, Potato, by Selma Brown Morrow.