SERVES 4
Thinly sliced potatoes bathed in cream, topped with cheese, and baked au gratin make the most lush of sides, the finest in French comfort cuisine. Also known as scalloped potatoes, this dish comes from the Dauphiné region of France and pairs with just about any meat dish. This recipe requires a mandoline or a very sharp chef’s knife to slice the potatoes just right.
2 pounds russet potatoes, peeled
1½ cups heavy cream
½ teaspoon kosher salt
¼ teaspoons freshly ground black pepper
1 sprig fresh sage
1 clove garlic, peeled and smashed
1 cup finely shredded Gruyère or Comté
HEAT the oven to 400°F and butter an 8-inch round baking pan.
USING a mandoline or sharp knife, slice the potatoes into ⅛-inch thick rounds.
IN a large saucepan, combine the potatoes with the cream, salt, pepper, sage, and garlic. Bring the mixture to a boil over medium-high heat, gently stirring occasionally.
ONCE the potatoes boil. remove the sage and garlic and discard Pour the mixture into the prepared baking dish. Shake the dish a bit to let the slices settle and then sprinkle with the cheese.
BAKE 40 minutes or until the top is golden brown, the cream has thickened and the potatoes are very tender when pierced with a knife. There still may be some liquid but it will set as it cools. Allow to rest at least 15 minutes before serving.