MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Scalloped Potato Gratin
Categories: Potatoes, Dairy, Cheese, Herbs
Yield: 9 Servings

1/4 c Unsalted butter; more for
- greasing foil, room temp
3 c Heavy cream
1/4 c Chopped fresh sage leaves
4 cl Garlic; fine grated or
- minced
1/4 ts Fresh grated nutmeg
1 1/2 ts Fine sea salt; more as
- needed
5 lg Eggs
4 lb Russet potatoes
Fresh ground black pepper
2 1/4 c Grated Gruyère

Set oven @ 350ºF/175ºC, and brush 1/4 cup butter on a
rimmed 17" X 13" baking sheet. Brush one or two pieces
of foil (enough to cover the top of the pan) with more
butter. Set the foil aside.

In a medium pot, bring the cream, sage, garlic, nutmeg,
and a pinch of salt to a simmer. Simmer until reduced by
a quarter, about 15 minutes.

In a large heatproof bowl, lightly beat the eggs.
Beating constantly, gradually add a little of the hot
cream to the eggs, then slowly pour in the rest of the
hot cream, whisking to prevent the eggs from curdling.
Set aside.

Using a mandoline or a sharp knife, slice the potatoes
into 1/8" thick rounds.

Arrange one layer of potatoes on the buttered baking
sheet, slightly overlapping the slices. Sprinkle with
3/4 teaspoon of the salt, add pepper to taste, then pour
half the egg mixture over the potatoes. Top with 1/2 cup
cheese. Repeat the layers of potato, seasoning and egg
mixture. Top with the remaining 1 3/4 cups cheese. Cover
the baking sheet with the foil (buttered-side down) and
bake for 20 minutes. Remove the foil and bake until the
potatoes and cheese are browned and bubbling, 25 to 30
minutes. Let cool slightly, then serve.

TIP: You can assemble the gratin up to 4 hours before
baking. Store it, loosely covered, in the fridge. The
gratin can also be baked 4 hours ahead, kept uncovered
at room temperature, and then reheated in a 450ºF/232ºC
oven until the top is shiny. It’s not quite as gooey as
when freshly baked, but it’s still quite good.

By: Melissa Clark

Yield: 8 to 10 servings

RECIPE FROM: https://cooking.nytimes.com

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