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Lish Steiling’s Garlicky Potato Gratin
Prep Time: 30 minutes
Cook time 1 hour and 15 minutes
Yield: serves 8-10
Ingredients
- 1 tablespoon unsalted butter, for the pan
- 3 pounds russet potatoes, scrubbed clean, about 4 large potatoes
- 1 3/4 teaspoons kosher salt, divided
- 3 garlic cloves, thinly sliced
- 1 shallot, thinly sliced into rounds, rinsed under cold water, and dried
- 2 1/3 cups (about 10 ounces) grated Gruyère cheese
- 2 cups heavy cream
- ¼ teaspoon cayenne pepper
- ½ cup grated Parmigiano-Reggiano cheese
Instructions
- Preheat the oven to 350 degrees F.
- Grease a 9 x 13-inch baking dish with butter and set aside.
- Using a mandoline, thinly slice the potatoes to 1/8-inch thick. When the potatoes get down to just a nub, stop.
- Store the sliced potatoes in a bowl of cold water to prevent discoloring.
- When all the potatoes are sliced, drain and dry them very well on a clean kitchen towel. Shingle 1/3 of the potatoes in the bottom of the pan.
- Season the potatoes with ½ teaspoon of salt. Scatter half of the sliced garlic and half of the shallots over the potatoes, followed by 2/3 cup shredded Gruyère cheese. Pour ½ of the cream over the first layer. Repeat with another layer of potatoes. Season the potatoes with 2/4 teaspoon salt, the cayenne pepper, and the remaining garlic and shallots.
- Sprinkle with another 2/3 cup Gruyère and drizzle with another 1/3 of the cream. For the final layer of potatoes, shingle the potatoes nicely over the previous layer of cheese, making uniform lines or a pretty pattern. Season the potatoes with the remaining ½ teaspoon salt and drizzle with the remaining cream.
- Sprinkle the whole thing with the remaining of Gruyère and ½ cup of Parmigiano-Reggiano. Cover the dish with a piece of foil and bake until the potatoes are about tender, about 45 minutes.
- Uncover the pan and return to the oven to bake until the top is golden brown and bubbly, another 40 minutes. Allow the potatoes to rest for 20 minutes before serving.
