Potato Gratin
For 6
4 pounds russet potatoes
4 cups cream
2 cloves garlic
1 sprig thyme
Salt and pepper
4 tablespoons salted butter (plus additional butter for greasing gratin dish)
Preheat oven to 350 degrees and grease a 9 x 6 gratin dish. Heat cream until just
boiling and adjust heat to a simmer. Add garlic and thyme and steep for 10 to 15
minutes. Wash, peel potatoes and cut into ¼ inch thick slices with a Japanese mandolin.
Arrange slices, slightly overlapping, in vertical rows. Season the layer with salt and
pepper and ladle 1 cup of cream over potatoes. Repeat process until you have 3 or 4
layers. Dab with butter and bake in oven for 50 minutes to 1 hour.
For 6
4 pounds russet potatoes
4 cups cream
2 cloves garlic
1 sprig thyme
Salt and pepper
4 tablespoons salted butter (plus additional butter for greasing gratin dish)
Preheat oven to 350 degrees and grease a 9 x 6 gratin dish. Heat cream until just
boiling and adjust heat to a simmer. Add garlic and thyme and steep for 10 to 15
minutes. Wash, peel potatoes and cut into ¼ inch thick slices with a Japanese mandolin.
Arrange slices, slightly overlapping, in vertical rows. Season the layer with salt and
pepper and ladle 1 cup of cream over potatoes. Repeat process until you have 3 or 4
layers. Dab with butter and bake in oven for 50 minutes to 1 hour.
