Recipe courtesy of Janos Wilder

Potato Gratin

  • Level: Easy
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3 pounds Russet potatoes, peeled

Whole milk, to cook potatoes

Freshly grated nutmeg


3 tablespoons raw butter

1 1/2 cups grated gruyere

White pepper, to taste

2 cloves fresh garlic, cut in half lengthwise

1 cup heavy cream


  1. Preheat oven to 375 degrees. Slice the potatoes into coins between 1/8 and 1/4-inch thick. In a large sauce pot combine the potatoes, milk, a little nutmeg, salt and 1 1/2 tablespoons raw butter. Bring to a boil over moderate heat, stirring occasionally to keep potatoes from sticking to the bottom and scorching. Lower heat and cook another 10 minutes or less until potatoes are tender, but not falling apart. Check the potatoes as soon as the milk boils, as they may be ready before you expect. Remove potatoes from the hot milk. Rub the bottom of the gratin dish with the garlic and the remaining butter. Transfer half the potatoes to the baking dish, sprinkle with very little nutmeg, pepper, half the cheese and cream. Top with remaining potatoes the top potatoes with the remaining cheese and cream. Bake 45 minutes covered then remove cover and bake about another 15 minutes until they are crisp and golden on top.;
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