Potato Gratin
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)