Crushed Potato Gratin with Scallion and Herbs

Steps

1. 1Preheat the oven to 425°F. In a large, heavy-bottomed pot, cover the potatoes with water and a generous amount of salt. Bring to a boil, and cook until fork-tender, about 15–20 minutes. Drain, and set aside to cool.
2. 2Gently crush the potatoes with the side of a knife, and place them in a 1.5-quart baking dish, pie plate, or other oven-safe vessel, layering with about three-quarters of the scallions as you go. Pour the heavy cream over the potatoes, and season with salt and lots of cracked black pepper. Drizzle with a bit of olive oil on the top before popping the dish into the oven.
3. 3Bake until the cream has caramelized a bit and bubbled up around the edges and everything is golden and crispy and creamy and delicious, 15–20 minutes. Top with a bit of flaky salt, remaining scallions, and a scattering of herbs.
4. 4DO AHEAD: You can boil and crush the potatoes a few hours ahead. Let them hang out in whatever vessel you’re going to bake in.
5. 5LEFTOVERS: Weirdly good cold, but also excellent reheated in a 425°F oven. Also try reheating in the oven, making a few little nests for some cracked eggs and popping it back into the oven—a little potato baked egg dish from the heavens.