Originally Posted by LadyCook61
sounds delicious. I don't have a mandoline but probably could use my food processor with the slicing blade.
LadyCook, do you have the 1mm slicing blade? That's what I use when I make this gratin. (BTW, Patricia Wells suggests that during baking you turn the potatoes over in the creamy mixture several times during baking, cutting down from the center out. and then leave it alone and uncovered for the last 30 minutes, which should ensure a brown, crusty top.) Interestingly, I've found many gratins in France -- not just potato -- that contain no cheese at all. After all, "Gratin" means browned, not cheese!
This is a true “Gratin” in the Lyonnaise style. That means it’s made with milk and cream. Cheese is NOT a requirement, but if you miss it, you may add 1/2 cup freshly shredded Parmesan cheese about 20 minutes before the gratin has finished baking.
makes 6 to 8 servings – it’s rich!
1 medium garlic clove, peeled and cut in half
4 tablespoons unsalted butter
1 cup whole milk
1/2 cup heavy cream
1 tablespoon finely chopped fresh sage
5 medium-sized all-purpose potatoes (about 2 pounds total) peeled and rinsed
Sea salt and freshly ground black pepper
1. Heat the oven to 400 degrees F. Rub the inside of a 13 x 8 1/2 x 1 3/4-inch gratin dish with the garlic, then with 1 tablespoon of the butter.
2. Crush the garlic. Combine milk and cream with the sage and garlic in a nonreactive saucepan. Slowly bring the mixture to a simmer, but do not boil.
3. Cut the potatoes in half crosswise and slice them with the thin (2mm) slicing disc or on a mandoline. Arrange one-third of the potatoes in the gratin dish. Strain the milk-cream mixture through a fine mesh sieve and pour one-third over the potatoes. Dot with 1 tablespoon of the butter cut into small pieces, and season with salt and pepper. Repeat the process twice more.
4. Bake in the preheated oven for 30-40 minutes, until the custard is firm and potatoes are golden brown.