Heading into spring, Gratin Dauphinois is always the best last-minute side dish. Patricia Wells does it best.
1 shallow 2 quart gratin dish
1 garlic clove peeled and halved
2 lb. potatoes, peeled and sliced very thin
1/2 cup heavy cream
2/3 cup fresh grated parmesan cheese
salt and pepper
Preheat oven to 375° f
Rub inside of baking dish with a clove of garlic
Toss sliced potatoes in a bowl with a little olive oil
Place a single layer of potatoes on the gratin dish slightly overlapping.
Sprinkle cheese, salt, pepper and a little cream.
Repeat until you have used all the potatoes.
Finish off the top with a little grated cheese, sprinkle of cream, salt and pepper.
Place in the center of the oven and bake until the potatoes are cooked through and the top is crisp, about
1 hour and 15 minutes.