potato gratin

growing up, my dad used to make us the most amazing potato gratin...it was and still is my favorite dish ever.  because his recipe is more complicated with anchovies and other secret ingredients (he's a really good cook!), i decided to make my own, simpler recipe.  this potato gratin recipe is delicious, creamy and cheesy, and the pinch of nutmeg adds a lot of depth and warmth.  i hope you enjoy!

ingredients:

- 4 russet potatoes, peeled and cut into very thin slices

- 1 onion, diced 

- 2 garlic cloves, minced

- s&p

- 3 tablespoons butter

- 3 tablespoons flour

- 1/2 teaspoon salt

- 1 cup cream

- 1 cup milk

- 2 cups gruyere cheese

directions:

- preheat oven to 400 degrees

- butter 1 quart casserole dish generously; set aside

- melt butter in a saucepan over medium heat

- add flour and s&p and whisk for 1 minute

- add milk and cream and whisk until thickened and smooth

- add cheese, stirring until melted, about 60 seconds; set aside

- assemble half of the potatoes on the bottom of the buttered casserole dish, sprinkle half the onion and garlic, then add half the sauce

- layer the rest of the potatoes, add the rest of the onion and garlic, followed by the rest of the sauce

- cover the casserole with foil then bake for 1.5 hours

- remove foil then bake for another 15 minutes to brown...then enjoy!

xoxo,

kara