Potato gratin

December 20, 2006

Serves 4

Butter (for the dish) 1 1/2 pounds Yukon Gold or Yellow Finn potatoes (about 2 large), sliced 1/8-inch thick Salt and pepper, to taste 1 clove garlic, coarsely chopped 1 sprig fresh thyme, leaves chopped 3/4 cup shredded gruyere 1 cup heavy cream 1/4 cup chicken stock 1. Set the oven at 375 degrees. Have on hand an 8- or 9-inch square baking dish.

2. In a heavy skillet, combine the potatoes, salt, and pepper with water to cover. Bring to a boil, lower the heat, and simmer for 3 minutes (they will not be cooked through).

3. Use a slotted spoon to transfer the potatoes to the baking dish, layering them with garlic, thyme, and all but 1/4 cup of the gruyere.

4. Pour the cream and stock onto the potatoes at the sides. Sprinkle the remaining 1/4 cup gruyere on top.

5. Bake the potatoes for 45 minutes or until the cheese is crusty and brown. Let the dish settle for 5 minutes. Emily Schwab