Overview
OLD-FASHIONED POTATO GRATIN SERVES SIX 4 large russet potatoes, peeled and sliced about 1/4-inch thick 1 garlic clove, crushed 1 tablespoon unsalted butter, at room temperature Kosher salt and freshly ground white pepper 3 tablespoons freshly grated Parmigiano-Reggiano 3 tablespoons freshly grated Comte cheese (or substitute Gruyere or Asiago mixed with a little Parmigiano-Reggiano) 1 1/2 cups heavy cream Preheat oven to 350 degrees. Put the potato slices in a bowl of water to cover so they don't discolor while you prepare the dish. Firmly rub the garlic clove all over the bottom and sides of a 10-inch gratin dish (or equivalent casserole dish) to coat the interior with its juices. Allow to dry for a few minutes, and then rub the bottom with the butter. Arrange a layer of potatoes, drained and patted dry, in a slightly overlapping fashion, like a splayed deck of cards, in the bottom of the gratin dish. Season with a good dash of salt and white pepper and a little of each of the two cheeses. Continue to layer the potatoes and cheese in this manner, seasoning each layer and finishing with the cheese (you should have at least three layers). Drizzle the cream along the sides of the dish, so as not to displace the cheese. Place the gratin, uncovered, on the top oven rack and bake 1 to 1 1/4 hours, or until the cream has been absorbed and the top is crispy and golden. Let stand 10 minutes before serving.