Serves 6 as a side dish Serves 6 as a side dish
This rich potato side dish, infused with black pepper and thyme, pairs exceptionally well with braised and roasted poultry and meats. It can be made a day or two in advance, and reheats well for great leftovers.
1 pint heavy cream or whole milk
12 garlic cloves, smashed and peeled
1 tablespoon black peppercorns
3 sprigs thyme
Coarse salt
Unsalted butter, for greasing dish
5 medium baking potatoes, peeled and cut crosswise into 1/8-inch-thick slices
Freshly ground black pepper
1. Pour the cream into a small pot and add the garlic, peppercorns, thyme, and bay leaf. Season with salt and bring to a simmer over low heat; do not let it boil. Simmer for 20 minutes to infuse the cream with flavor. Strain the cream and set it aside.
2. Preheat the oven to 375°F.
3. Butter a 12-inch round baking dish with sides at least 2 inches high. Arrange a layer of potato slices, overlapping slightly, on the bottom. Season with salt and pepper and spoon some seasoned cream over the top. Repeat with the remaining potatoes, seasoning each layer with salt and pepper and adding cream until the gratin is about 2 inches high, making sure to use all the cream. Press down gently on the potatoes to force some cream up over the top. If not baking immediately, cover and refrigerate for up to 2 days. Return to room temperature before proceeding.
4. Cover the dish with aluminum foil and bake in the oven for 40 minutes, or until a sharp, thin-bladed knife can easily pierce the center of the potatoes. Remove the foil and continue to bake just until the top is browned, 5 to 10 minutes.
5. Remove the gratin from the oven, slice into individual portions, and serve hot.
Serve with: Chicken in Red Wine Sauce, Beef Bourguignon, Mushroom-Braised Short Ribs, Seven-Hour Leg of Lamb.