Alice Waters's Potato Gratin

Name: Alice Waters's Potato Gratin
Prep time: 15 min
Cook time: 60 min
Total time: 75 min
Yield: 8
Cuisine: American
Ingredients: 0 pieces Butter (softened butter); 1 clove Garlic (1 clove garlic, smashed); 3 lb Red Potato (3 lbs. red skinned potatoes, peeled (about 2 lbs. 10 oz. peeled)); 0 pieces Kosher Salt (kosher salt); 0 pieces Black Pepper (pepper); 8 pieces Thyme Sprigs (8 to 10 fresh thyme sprigs — up to 10); 0 pieces Nutmeg (freshly grated nutmeg, optional) — optional; 1 ½ cup Chicken Stock (1.5 cups (or more or less) chicken stock); 1 ½ cup Heavy Cream (1.5 cups (or more or less) heavy cream); 1 cup Gruyere Cheese (1 heaping cup grated Gruyère cheese); ¼ cup Parmesan Cheese (1/4 cup grated Parmigiano Reggiano cheese)

Alice Waters's Potato Gratin - Side Dish (American)

75 minAmerican

Servings8

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Vegetarian
Pescatarian
Egg Free

Steps

1Preheat oven to 375ºF. Rub an earthenware gratin dish (or 9×13-inch Pyrex) with smashed peeled garlic and butter.
2Using a mandoline or knife, cut potatoes 1/8-inch thick and layer overlapping slices in the prepared pan. Season generously with salt, pepper, and thyme leaves (no need to chop — just pull and scatter). Lightly grate nutmeg over top. Make another layer of potato slices and season again in the same manner.
3Cover the potatoes with the stock and cream — you may need more to allow the liquid to get to the top level of the top layer of potatoes. Sprinkle the top with the grated cheeses. Bake 45 minutes to 1 hour (see notes above if you need to make this ahead of time), checking after 40 minutes or so to make sure the potatoes are not browning too quickly. If they are browning too quickly, cover the pan with foil and continue baking until the potatoes are tender and the top is nicely browned. You can also turn the temperature down to 350ºF if necessary. I find this consistently takes over an hour for the liquid to thicken up and for the top to be evenly browned.