Serves 4 to 5
1 cup heavy cream
1 egg
1/2 plus 1/8 tsp salt
1/8 tsp pepper
1/8 tsp nutmeg
3 large russet potatoes, peeled and cut crosswise into 1/16" thick slices
2 oz Gruyere cheese, grated
1/2 tbsp parsley
Position a rack in the center of the oven and preheat oven to 350 F. Butter a shallow 2-quart ceramic baking dish.
In a large mixing bowl, combine the cream, eggs, salt, pepper, and nutmeg and whisk until just blended.
Add the potatoes and toss gently until evenly mixed.
Transfer the mixture to the prepared baking dish.
Using your fingertips, spread the potatoes in an even layer, pressing them lightly so they absorb the liquid.
Sprinkle the cheese and then the parsley evenly over the top.
Cover the dish tightly with aluminum foil and bake for 45 minutes.
Remove the foil and continue baking until the top is golden, the gratin is bubbling and the potatoes are fork tender, 15 to 20 minutes more.
Let stand for 10 minutes prior to serving.
1 cup heavy cream
1 egg
1/2 plus 1/8 tsp salt
1/8 tsp pepper
1/8 tsp nutmeg
3 large russet potatoes, peeled and cut crosswise into 1/16" thick slices
2 oz Gruyere cheese, grated
1/2 tbsp parsley
Position a rack in the center of the oven and preheat oven to 350 F. Butter a shallow 2-quart ceramic baking dish.
In a large mixing bowl, combine the cream, eggs, salt, pepper, and nutmeg and whisk until just blended.
Add the potatoes and toss gently until evenly mixed.
Transfer the mixture to the prepared baking dish.
Using your fingertips, spread the potatoes in an even layer, pressing them lightly so they absorb the liquid.
Sprinkle the cheese and then the parsley evenly over the top.
Cover the dish tightly with aluminum foil and bake for 45 minutes.
Remove the foil and continue baking until the top is golden, the gratin is bubbling and the potatoes are fork tender, 15 to 20 minutes more.
Let stand for 10 minutes prior to serving.
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