POTATOES AU GRATIN (SCALLOPED POTATOES)
6 to 8 servings
The classic French preparation, Gratin Dauphinois, is made with little more than raw potato slices and cream, which reduces, browns, and takes on a cheese-like flavor in the oven. This recipe includes plenty of cheese (simply omit if you prefer not to buck French tradition). For a bit more flavor, you may scatter over the inner layers of potatoes 1 thinly sliced medium onion, 4 ounces diced ham, or both.
Preheat the oven to 350°F. Butter a 12-inch gratin dish or a shallow 3-quart baking dish.
Whisk together in a medium bowl:
- 2 cups half-and-half or heavy cream
- (1 tablespoon fresh thyme leaves or 1 teaspoon minced fresh rosemary or sage)
- (2 garlic cloves, minced)
- 1 teaspoon salt
- ¼ teaspoon black pepper
- (Pinch of grated or ground nutmeg)
Have ready:
- 1 cup grated Swiss cheese, Gruyère, sharp Cheddar, or Parmesan (4 ounces)
Cut into ⅛-inch-thick slices with a knife or mandoline:
- 2½ pounds russet or all-purpose potatoes, peeled if desired
Place a layer of potatoes in the prepared dish, pour one-quarter of the cream mixture over them, and sprinkle with one-quarter of the cheese. Repeat this layering 3 more times, ending with cheese. Bake until the top is golden and the potatoes are tender, 45 minutes to 1 hour.
If desired, sprinkle halfway through the baking time with: