Recipe: Parmesan Potato Gratin

PARMESAN POTATO GRATIN

"When dining at a big-city steakhouse, I want a char-grilled steak cooked medium-rare and a side of potato gratin, with a cheese-crusted top and a creamy potato center. I love the Parmesan cheese and thyme in these potatoes, but I'll sometimes change it up with Gruyere and a little roasted garlic. The trick to a good potato gratin is to put the potatoes into the cream as you cut them. The cream will keep the cut potatoes from oxidizing - turning brown - without washing off the potato's starch. The starch helps to thicken the cream and hold the potatoes together when cooked. You can bake this gratin ahead of time and reheat it, covered with foil, in a low oven."

2 tablespoons unsalted butter, divided use
3 cups heavy (whipping) cream
1 1/2 cups freshly grated Parmesan cheese, divided use
2 teaspoons kosher salt
1/2 teaspoon ground white pepper
2 teaspoons coarsely chopped fresh thyme
Pinch of nutmeg
3 pounds russet potatoes, peeled

Preheat your oven to 375 degrees F. Lightly grease a 9 by 13-inchcasserole dish or a 3-quart Dutch oven with 1 tablespoon of the butter.

In a large mixing bowl, combine the heavy cream, 3/4 cup of the Parmesan, the salt, white pepper, thyme, and nutmeg. Evenly slice the potatoes 1/8-inch thick and place in the bowl with the seasoned cream, stirring to coat the potatoes.

Arrange the potato slices in the casserole dish, overlapping them like shingles on a roof. Pour the cream mixture remaining in the bowl evenly over the potatoes; the cream should come almost to the top layer of potatoes. Press down on the potatoes to evenly compact them into the cream.

Sprinkle the remaining 3/4 cup Parmesan over the potatoes and then dot the top of the cheese with small pieces of the remaining 1 tablespoon butter.

Bake the gratin, uncovered, in the middle of the oven until the potatoes are tender and the top is golden brown, about 1 hour and 15 minutes. Let the gratin rest for at least 15 minutes before serving.

Makes 8 to 10 servings
Source: Big Ranch, Big City: Recipes from Lambert's Texas Kitchens by Lou Lambert