classic potato gratin

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this is Martha Stewart’s recipe for classic potato gratin.  this dish is superb.  it is rich and tasty.  since one of the ingredients is heavy cream, it is not a low-calorie dish.  however; it is just perfect for those special holiday meals.

Martha suggests using Yukon gold potatoes, though i had a combination of russet and red potatoes in my pantry, and they worked out very well. these potatoes are creamy, crispy on the top and smooth in texture.

to make the gratin: using a ceramic baking dish, prepare the bottom and sides with butter or spray oil.  i used Pam butter spray.  preheat the oven to 350 degrees.  in a bowl, whisk together the following ingredients:  1 cup heavy cream, salt and pepper to taste, and a pinch of nutmeg.

slice about 5 potatoes evenly or with a mandoline to allow for even cooking.  slice one white onion. grate 1 cup of Gruyère cheese or swiss cheese. arrange 1/3 of the potatoes in the bottom of the dish, add a layer of onions, and some shredded Gruyère cheese in a layer.

next, repeat the layers until the top layer finishes with cheese.  pour the cream mixture over the potatoes, and work it around with a fork until all the potatoes have cream next to them.

move the dish back and forth to have a nice mixture of the ingredients.  cover with foil and bake for 30 minutes.  remove the foil and bake for 30 more minutes.

allow the dish to rest for about 5 minutes before serving.  this gratin is a wonderful side dish for baked ham, fish, chicken or beef.

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