- Preparation: Easy
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Yield: 6 servings
- 2 large cloves garlic, 1 halved and 1 minced
- 3 Tbsp unsalted butter, at room temperature
- 1¼ cups whole milk
- 1 cup heavy (double) cream
- kosher salt and freshly ground pepper
- 2 pinches of freshly grated nutmeg
- 5 (2½ lbs) Pacific Gold Russet Potatoes
- Preheat the oven to 375°F.
- Rub an 8 inch square baking dish or other 8 cup baking dish with the cut sides of the garlic halves and discard the halves. Coat the inside of the dish with 1 Tbsp of the butter.
- In a large pot, combine the milk, cream, minced garlic, 1 tsp kosher salt, ½ tsp pepper, nutmeg, and the remaining 2 Tbsp butter. Peel 1 of the potatoes and cut it into slices ⅛ inch thick. Add the potato slices to the milk mixture to prevent discoloration. Repeat with the remaining potatoes. Bring the milk mixture to a simmer over medium heat, stirring occasionally. Cover and cook for 3 minutes.
- Using a slotted spoon, transfer he potatoes to the prepared dish, arranging the top layer of potatoes in an overlapping pattern if desired. Pour all of the milk mixture over the potatoes. Cover the dish with buttered aluminum foil, buttered side down.
- Bake the gratin for 40 minutes, then uncover and bake until the potatoes are tender, the liquid bubbles thickly, and the top is brown and crusty, about 20 minutes longer. Remove from the oven and let stand for 10 minutes, then serve.
Source: Williams Sonoma Potato by Selma Brown Morrow