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Potato Gratin

Recipe bycmiller.86

serves 6


2 large cloves garlic, halved, minced
3 tbsp unsalted butter
1 1/4 cups whole milk
1 cup heavy cream
kosher salt
ground black pepper
2 pinches freshly grated nutmeg
5 russet potatoes

Preheat oven to 375F. Rub 8inch square baking dish or 8 cup baking dish with the cut sides of the garlic halves and discard the halves. Coat the inside of the dish with 1 tbsp of butter.

In a large pot, combine the milk, cream, garlic, 1 tsp kosher salt, 1/2 tsp pepper, nutmeg and remaining butter. Peel 1 potato and cut into slices 1/8 inch thick. Add the potato slices to the milk mix to prevent discoloration. Repeat with remaining potatoes. Bring milk mix to a simmer over med heat, stirring occassionally. Cover and cook for 3 mins.

Using slotted spoon, transfer the potatoes to the prepared dish, arranging the top layer of potatoes in an overlapping pattern if desired. Pour all milk mix over potatoes. Cover the dish with buttered aluminum foil, butter side down.

Bake the gratin for 40 mins, then uncover and bake until the potatoes are tender, liquid bubbles thickly and top is brown and crusty, about 20 mins longer. Remove from oven and let stand for 10 mins, then serve.



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