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| Because russets have a lower moisture and higher starch content than most other potatoes, |
| they’re ideal for baking and are excellent in gratins. A mandoline will ensure uniformly sliced |
| potatoes—the key to making a perfect, tender gratin. |
| 1/4 tsp. freshly ground pepper |
| 1/4 tsp. freshly grated nutmeg |
| 6 large russet potatoes, peeled and cut |
| crosswise into 1/16-inch-thick slices |
| 4 oz. Gruyère cheese, grated |
| 1 Tbs. chopped fresh flat-leaf parsley |
| Position a rack in the center of an oven and preheat to 350°F. Butter a shallow 2-quart ceramic |
| In a large mixing bowl, combine the cream, eggs, salt, pepper and nutmeg and whisk until just |
| blended. Add the potatoes and toss gently until evenly mixed. Transfer the mixture to the prepared |
| baking dish. Using your fingertips, spread the potatoes in an even layer, pressing them lightly so |
| they absorb the liquid. Sprinkle the cheese and then the parsley evenly over the top. |
| Cover the dish tightly with aluminum foil and bake for 45 minutes. Remove the foil and continue |
| baking until the top is golden, the gratin is bubbling and the potatoes are tender when pierced with |
| a knife, 15 to 20 minutes more. Let stand at least 10 minutes before serving. Serves 8 to 10. |
| info@barringtonsoftware.com |
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Barrington
Software Incorporated