Bistro Vatel Potato Gratin

Yield: 8 servings

Ingredients

• 1 teaspoon chopped garlic in oil
• 4 baking potatoes (about 2 1/2 to 3 pounds), peeled
• 2 to 3 cups heavy cream
• 2 cups Parmesan cheese, preferably Parmigiano-Reggiano
• Salt, to taste
• Freshly ground pepper, to taste

Instructions

1. Heat oven to 375 degrees F.
2. Rub oil and garlic around the interior of a 2 to 21/2 quart casserole dish.
3. Using a mandolin or food processor, slice the potatoes very, very, thin.
4. Pour a thin layer of cream on the bottom of dish, add a layer of potatoes, (overlapping them slightly). Top with a thin layer of Parmesan cheese, cream, salt and pepper. Continue layering until potatoes and cheese are all gone. Be sure to cover the uppermost layer with cream.
5. Cover with aluminum foil and bake for 1 to 1 1/2 hours until potatoes are tender. Uncover for the last 15 minutes to brown top.

Notes

The gratin can be made up a day ahead, cooled, covered, then refrigerated. Bring to room temperature before reheating, covered, in a 350 degrees F oven.

Attribution

Bistro Vatel San Antonio, Texas