The potatoes absorb all the liquid as they cook and develop a golden-brown topping. Simply cut into squares to serve. Conveniently, this gratin reheats well, so it’s a handy side dish for guests that you can make ahead of time.
- 1½ pounds Russet potatoes, peeled
- 1 garlic clove, unpeeled, cut in half
- 1 tablespoon butter, softened
- 1 cup coarsely grated Swiss (Gruyére) cheese
- ¾ teaspoon fine sea salt
- ¼ teaspoon black pepper
- 1⁄8 teaspoon grated nutmeg
- 1½ cups half-and-half, simmering
Preheat the oven to 350° F. Slice the potatoes 1/8-inch thick on a mandoline or in a food processor. Rub the inside of a shallow 6-cup baking dish with the cut sides of the garlic and then discard it. Smear the dish with the butter.
Combine the cheese with the salt, pepper and nutmeg. Layer one-third of the potatoes in the dish. Cover with half the seasoned cheese. Top with another third of the potatoes and the remaining cheese. Arrange the remaining potatoes on top and add an extra sprinkle of salt.
Pour the hot half-and-half slowly over the entire surface.
Bake, uncovered, for 30 minutes. Baste with the bubbling liquid and continue baking for another 20 to 30 minutes until golden brown on top and very tender.
Cook’s tip: You can use gluten-free chicken broth instead of half-and-half. In that case, dot the surface with a little extra butter and bake at 375° F until tender, about 40 minutes.
Nutrition Analysis: 220 cal, 11 g fat, 35 mg chol, 330 mg sodium, 23 g carbs, 2 g fiber, 1 g sugar, 7 g protein.
The author of more than a dozen cookbooks to date, Gluten-Free Living Contributing Editor Jackie Mallorca’s titles include The Wheat-Free Cook and Gluten-Free Italian