Food Network: Potato Gratin

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Potato Gratin
Recipec courtesy Chef John Hogan

Ingredients
4 Idaho potatoes
2 tablespoons butter, plus 1 1/2 ounces butter
1 clove garlic, minced
1 cup milk
1 cup heavy cream
3 eggs
1/2 teaspoon ground nutmeg
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
3/4 cup finely grated Gruyere
1/2 cup finely grated Parmesan

Instructions
Preheat the oven to 350 degrees F.

Using a mandolin, thinly slice the potatoes into rounds, and then soak, rinse, and dry the potatoes.
Coat the bottoms of 4 fluted (8-ounce) oval ramekins with 2 tablespoons butter and sprinkle the
garlic evenly among the ramekins, and set aside.

In a medium bowl, whisk together the milk, cream, eggs, nutmeg, salt, and pepper. In the ramekins,
layer the potatoes, Gruyere, and cream mixture. Press down lightly with hands to compress. Top each
ramekin with tabs of butter and the Parmesan. Place the ramekins in a water bath and bake until
tender and golden brown. Remove the ramekins from the water bath and let rest for 30 minutes before
serving.

This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided
by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and
therefore, we cannot make any representation as to the results.