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Categories:Viewed: 65 - Published at: 4 years ago
Ingredients
- 1 tablespoon unsalted butter
- 3 cloves garlic, chopped, about 3 tablespoons
- 1 cup heavy cream
- 1 teaspoon salt
- 1/2 teaspoon ground white pepper
- 4 large russet potatoes, about 2 pounds
Method
- Preheat oven to 350 degrees.
- Butter a 2 quart flame proof casserole or gratin dish.
- Peel the potatoes and hold them in cold water until ready to proceed with the recipe.
- Combine the garlic, cream, salt and pepper in a small bowl.
- Dry the potatoes fully and cut them into rounds, beginning at one end, using a mandoline.
- Set the blade on the mandoline to cut a thin, 1/8-inch thick, slice.
- Place the potato slices into the gratin dish carefully layering them in a circular fashion.
- Pour the seasoned cream over the potatoes and shake the dish gently to allow the cream to flow towards the bottom of the dish.
- Place the gratin dish on the stovetop over low heat and begin to warm the contents until the cream has begun to simmer.
- Cook the potatoes in the seasoned cream for 5 minutes and then place the gratin dish into the oven.
- Bake the potatoes for 45 to 60 minutes until the top has browned to a rich golden color and the cream is bubbling along the side of the dish.
- Remove the gratin from the oven and allow to cool for 10 minutes before serving.
