I wanted something to go with our ham for Christmas dinner and thought that a potato gratin would be good and something the kids would like. I talked to a few people and looked at various recipes and this is what I came up with.
Classic Potato Gratin
2 lb. Yukon gold potatoes, peeled
1 1/2 c. whole milk (though I have used 1% and it was still great)
1 1/2 c. heavy cream
1 t. kosher salt
1/4 t. freshly ground pepper
1/4 t. freshly grated nutmeg
2 t. chopped garlic
1 c. shredded cheese, I like sharp cheddar, gruyere or Beecher’s Flagship
Preheat the oven to 400 degrees.
With a sharp knife or a mandoline, slice the potatoes into 1/8 inch slices.
Place the slices in a heavy saucepan with the milk, cream, garlic, nutmeg, salt and pepper. Bring to a boil over medium high heat, while gently stirring occasionally.
When it boils, pour the mixture into a 3 quart baking dish. Sprinkle the potatoes with 1/2 c. cheese, gently fold the cheese into the potatoes. Then sprinkle the remaining 1/2 c. cheese over the top of the potatoes.
Bake in the oven about 30 -40 minutes, until the potatoes are tender and the top is a deep golden brown. Remove from oven and let it sit for about 15 until the liquid has time to thicken.