Classic Potato Gratin

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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.



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