I took like 2 whole years of French in high school (and ironically ended up pretty much taking them again in college from the same teacher), so I thought I was well-equipped to tell you that “au gratin” means “with cheese.” Apparently I’m only half right. It means cooking something either covered in cheese or breadcrumbs or both, so go figure. If I can’t at least use my mad French skillz to translate seamlessly while blogging, I think Hutchison or UT owes my parents some money back.
3 1/4 pounds of Idaho potatoes
5 garlic cloves
32 ounces of milk
ground nutmeg, to taste
kosher salt, to taste
black pepper, to taste
12 ounces heavy cream
4 ounces of butter, cut into small cubes
Gruyere cheese, grated
- Preheat oven to 375.
- Peel and thinly slice the potatoes as thin as you can cut them. Use a mandolin if you got one.
- Put garlic in saucepan with the milk and bring to a boil. Season with nutmeg, salt, and pepper. and add sliced potatoes.
- Return milk to a simmer, and cook potatoes for 10 to 12 minutes, taking care that the milk does not boil over. Discard garlic cloves.
- Transfer potatoes and milk to a buttered baking dish, pour cream over the top, and dot with the butter. Sprinke the gruyere cheese on top.
- Bake for 45 minutes or until golden brown and the milk has been absorbed.
- Allow potatoes to rest for 10 to minutes before slicing and serve up.
Chef says this is a huge portion, so plan accordingly.