Potato Gratin

Potato Gratin

Serves 10-14

5 tablespoons butter
2 garlic cloves
2 1/2 pounds EasyPrep Naturals potato slices
2 cups half-and-half
Freshly ground black pepper
Fresh nutmeg
1 cup grated Gruyère

1. Preheat oven to 400°F. Rub the inside of an 8” x 8” baking dish with 1 tablespoon of the butter.

2. Smash garlic with the side of a knife and sprinkle generously with salt. Chop and scrape the garlic into a mushy paste.

3. Combine garlic paste, potatoes, half-and-half, and remaining 4 tablespoons of butter (cut into ½-inch pieces) in a pot; stir. Season with salt and pepper and taste the creamy liquid—it should be seasoned generously. Grate in a hint of nutmeg. Bring to a boil over medium-high heat while stirring the mixture with a wooden spoon. After 8–10 minutes the potatoes will be a little tender, and their starch will have thickened the liquid considerably.

4. Transfer the mixture to the prepared dish; smooth the top as much as possible. Cover the gratin with Gruyère and bake until deeply golden brown, about 20–30 minutes.

5. Let gratin cool and set a little before serving.