Potato Gratin Time: 70 minutes
3 - 4 medium potatoes, enough for 2 people for 2 meals....or 4 people
1/2 cup cream or milk
2 - 3 oz Gruyère, either shredded or sliced (if shredded, 1 cup,
slices, 12 slices app. 1/2" x 3" x 3/16" (1.3x7.5x0.3cm)
pinch of nutmeg
1/4 cup Parmesan
Slice potatoes as thinly as possible with a sharp knife or mandolin. Put 1/3 sliced potatoes in bottom of baking dish - just big enough to hold everything ...I use my 8 X 11 inch (20 X 27.5cm) oval ceramic baking dish. Put 1/2 of the cheese on potatoes. Repeat layers once. Sprinkle nutmeg over top. Pour cream or milk over all, cover and bake (400F, 200C) for 60 minutes. Uncover, sprinkle Parmesan over the top and bake for 10 minutes longer. Remove and serve. Leftovers on Monday.
Note: Whenever I am baking potatoes with a liquid: gratin, scalloped, Savoyard, etc. I always put the baking dish/dishes on a baking sheet covered in foil. They almost always bubble over and this saves on oven clean up. Just wrap up the mess and toss!
Cooking for Two? Or more?
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