Potato gratin from Savoie
This recipe from the Alps of eastern France works best with potato varieties that hold together well, like russet potatoes. It is a simple recipe that may be made in advance and reheated, but is best straight out of the oven. If you’re serving a crowd, double, triple or quadruple the recipe, for this is the ultimate crowd pleaser.
Gratin savoyard may be served alongside any kind of roasted meat or poultry, or as a main dish accompanied by a salad. For a richer flavor, use 3/4 cup cream and 1/4 cup milk instead of 1/2 cup of each.
1 pound (500 g.) potatoes
1 tsp. butter
1 cup (80 g.) comté, gruyère, or a similar cheese
1/2 cup crème fraîche or heavy cream
1/2 cup milk
1 clove garlic, peeled and finely minced
pinch of fresh or dried thyme
salt and freshly ground black pepper to taste
freshly grated nutmeg
Peel the potatoes, rinse them off and slice into thin rounds.
Grate the cheese, using the larger holes of the grater.
Generously butter a gratin dish, preferably ceramic.
Preheat the oven to gas mark 5 (375 F, 190 C).
In a small bowl, mix the cream with the milk. Add the minced garlic, thyme, salt and pepper. Grate in a generous amount of nutmeg.
Add the potatoes to the bowl of cream and stir.
Cover the bottom of the gratin dish with about half of the potato slices. Top with half the cheese. Repeat.