Potato Gratin

Name: Potato Gratin
Ingredients: 2 cups heavy cream; 2 eggs; 1 14 teaspoons salt; 14 teaspoon fresh ground pepper; 14 teaspoon freshly grated nutmeg; 6 large russet potatoes, peeled and cut crosswise into 1/16 inch thick slices; 4 ounces gruyere cheese, grated; 1 tablespoon chopped fresh flat-leaf parsley

8 ingredients

10 steps

Ingredients

2 cups heavy cream
2 eggs
1 14 teaspoons salt
14 teaspoon fresh ground pepper
14 teaspoon freshly grated nutmeg
6 large russet potatoes, peeled and cut crosswise into 1/16 inch thick slices
4 ounces gruyere cheese, grated
1 tablespoon chopped fresh flat-leaf parsley

Directions

1

Position a rack in the center of an oven and preheat to 350F.
2

Butter a shallow 2-quart ceramic baking dish.
3

In a large bowl, combine the cream, eggs, salt, pepper and nutmeg and whisk until just blended.
4

Add the potatoes and toss gently until evenly mixed.
5

Transfer the mixture to the prepared baking dish.
6

Using your fingertips, spread the potatoes in an even layer, pressing them lightly so they absorb the liquid.
7

Sprinkle the cheese and then the parsley evenly over the top.
8

Cover the dish tightly with aluminum foil and bake for 45 minutes.
9

Remove the foil and continue baking until the top is golden, the gratin is bubbling and the potatoes are tender when pierced with a knife, 15 to 20 minutes more.
10

Let stand for at least 10 minutes before serving.