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butter clove garlic heavy cream nutmeg kosher salt white pepper cayenne idaho potatoes Gruyere cheese
Viewed: 25 - Published at: 4 years agoIngredients
- 1 teaspoon butter
- 1 clove garlic, peeled and split in half
- 3 cups heavy cream
- 1/8 teaspoon freshly grated nutmeg
- 1 1/2 teaspoons kosher salt
- 1/8 teaspoon white pepper
- 1/8 teaspoon cayenne
- 4 medium idaho potatoes (2 pounds)
- 2 1/2 cups finely grated gruyere cheese (1/2 pound)
Method
- Preheat the oven to 350 degrees F.
- Lightly butter a 10-cup gratin dish.
- Rub the dish with both halves of the cut garlic clove.
- Combine the cream, nutmeg, salt, pepper, and cayenne in a bowl.
- Peel the potatoes and slice them paper-thin on a mandoline.
- As you work, place the potato slices in the bowl with the cream and seasonings.
- Add the gruyere and combine thoroughly.
- Pour the potato-cheese mixture into the prepared gratin dish, making sure the potato slices are flat and level.
- Place the gratin dish inside a roasting pan and fill the pan to three quarters full with hot water, creating a bain-marie.
- Carefully place the bain-marie in the center of the oven and bake for 2 hours, or until completely set and golden on top.
