Try one of these variations: Place browned bacon or sauteed mushrooms between potato layers, top with Gruyere cheese after removing foil, or add fresh thyme leaves to cream mixture.
- 1 garlic clove, smashed
- Butter, room temperature, for baking dish
- 3 pounds russet potatoes, peeled and sliced 1/8 inch thick
- 2 1/2 cups heavy cream
- Coarse salt and ground pepper
- Ground nutmeg
Preheat oven to 375 degrees. Rub a 2-quart baking dish with garlic, then lightly butter. Layer potatoes in dish, overlapping slightly.
In a medium saucepan, combine cream, 1 1/2 teaspoons salt, 1/4 teaspoon pepper, and pinch of nutmeg; bring to a simmer. Pour enough cream mixture into dish to just cover potatoes; cover dish with foil. Bake until potatoes are tender when pierced with a paring knife, 40 to 45 minutes. Remove foil and continue to bake until top of gratin is golden, 35 to 40 minutes. Let rest 15 minutes before serving.
SourceEveryday Food, November 2009