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Potato Gratin

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Prep Time: 15-20 minutes

Cooking Time: About 1-1/2 hours (inactive)

Serves: 10-12

This is classic gratin and can be served as is? I love it with an extra layer of the classic frozen “Tater Tot” on top. People just get so excited when you bring this to the table because it’s that perfect mix of homemade and store-bought. Makes great leftovers too…

Ingredients

1 tablespoon unsalted butter

2 medium cloves garlic, minced

7-8 medium-size Idaho baker potatoes (2-3 lbs.) peeled, cut into 1/8-inch slices

Kosher salt

Freshly ground black pepper

2-1/2 cups heavy cream

2-1/2 cups whole milk

Pinch ground nutmeg

2 tablespoons extra-virgin olive oil

1 cup finely grated Parmesan cheese

¾ cup grated Gruyère cheese

32-48 ounces potato “tater tots’

Instructions

  1. Preheat the oven to 400F.
  2. Get ready: Grease the bottom and the sides of a (preferably) rectangular 12-inch long gratin dish with the butter. Spread the minced garlic on the bottom of the dish.
  3. Cook the potatoes: Place the potato slices in a large saucepan and season them liberally with salt and pepper. Mix to blend. Cover them with 2 cups of the cream, 2 cups of the milk and the nutmeg. Mix to blend. Place the saucepan over low heat and simmer gently for 10 minutes. Take care not to stir the mixture too frequently so as not to break up the potatoes as they cook. Stir in ½ cup of the Parmesan cheese and ½ cup of the Gruyère cheese. Taste for seasoning.
  4. Assemble: Arrange all of the potatoes in the dish and sprinkle with some of the remaining Parmesan and Gruyère cheese. Pour any leftover cream over the gratin and top with any remaining cheese. Place the gratin dish in the center of the oven on a baking sheet (to catch any spillage) and bake until tender when pierced with the tip of a small knife, 1 hour or more.
  5. Finish the gratin: After the gratin has cooked for about 40-45 minutes, remove from the oven. Layer the tater tots in tight little rows all over the top of the dish so it’s like a topping and bake for an additional 15 minutes or until light brown. Set aside to cool about 20 minutes before serving.

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