Potato Gratin

2 Servings

50 min Cook Time

An elegant dish of tender sliced potatoes napped with a rich, velvety cream sauce. Heavy cream thickened with flour creates a stable sauce that withstands baking without breaking, enriched with garlic, shallot, thyme, and spices, topped with grated Gruyère cheese.

Ingredients

RUSSET POTATOES1 large (12 ounces), peeled and sliced 1/8 inch thick

(340g)

Unsalted Butter1 tbsp

(14g)

Shallots, raw1 small, minced

(15g)

Fine Sea Salt1/2 tsp

(2g)

GARLIC1 , minced

(5g)

Thyme1 tsp, minced fresh or 1/4 teaspoon dried

(5g)

Course ground black pepper1/4 tsp

(1g)

Ground Nutmegpinch

(0g)

Cayenne Pepperpinch

(0g)

Gold Medal All-Purpose Flour (caja)2 tsp

(15g)

HEAVY CREAM1/4 cup

(59g)

Gruyère cheese1/4 cup, finely grated

(30g)

Instructions

Step-by-step guide

1
Adjust oven rack to upper-middle position and heat oven to 400 degrees. Grease 8½ by 5½-inch baking dish. Place potato slices in medium bowl.
2
Melt butter in small saucepan over medium heat. Add shallot and salt and cook until softened, about 2 minutes. Stir in garlic, thyme, pepper, nutmeg, and cayenne and cook until fragrant, about 30 seconds. Stir in flour and cook until incorporated, about 10 seconds. Whisk in cream, bring to simmer, and cook until beginning to thicken, about 30 seconds.
Timer: 2m
3
Pour sauce over potato slices and toss to coat thoroughly. Transfer potato mixture to prepared dish and gently press potato slices into even layer, removing any air pockets. Cover dish tightly with aluminum foil and bake until potatoes are almost tender, 35 to 40 minutes.
Timer: 40m
4
Carefully remove foil and sprinkle with Gruyère. Continue to bake, uncovered, until cheese is lightly browned and potatoes are tender, about 10 minutes. Transfer gratin to wire rack and let cool for 5 to 10 minutes before serving.
Timer: 10m