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Gourmet Magazine, February 2008
Servings: 6
There's no question: If meatloaf, then potatoes. These have all the
comfort of mashed, but with a nice texture from the potato slices
and from being baked in cream. And they can go in the oven along
with the meatloaf, so dinner will be ready all at once.
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Ingredients
¾ teaspoon grated nutmeg
3 pounds large boiling potatoes (about 6)
3 tablespoons unsalted butter, cut into small cubes
1½ cups heavy cream
¾ cup whole milk
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Cooking Method
Preheat oven to 350ºF with rack in upper third. Generously
butter a 2½-quart
shallow baking dish (not glass).
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Stir together nutmeg, 2 teaspoons salt, and 3/4 teaspoon
pepper.
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Peel and thinly slice potatoes. Layer potatoes in baking
dish, overlapping slightly and sprinkling each layer
with some of salt mixture and some of butter. Pour cream
and milk over potatoes, pressing down gently to submerge
potatoes in liquid.
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Cover with foil and bake until potatoes are tender, 1 to
1¼
hours.
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Remove gratin from oven and discard foil. Turn broiler
on and broil gratin 2 to 3 inches from heat until top is
browned in spots, 3 to 5 minutes.
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Let stand 10 minutes before serving.
Cooks' notes:
Potatoes are best the day they're made but can be baked and
broiled 2 days ahead and chilled, uncovered, until cool,
then covered. Reheat, covered, in a 350ºF oven about 40
minutes.
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