SIMPLE POTATOES AU GRATIN

As Fall approaches, we start to see an abundance of varieties of potatoes at our local farmers’ market, which inspires me to create a new potato dish or just tweak an existing recipe. This simple yet very rewarding recipe for a delicious potato au gratin was absolutely amazing. It pairs so beautifully with so many main courses, as it did with the glazed salmon and pureed cauliflower I served it with this past Sunday evening. The beauty of this gratin is that you can prepare it up to 2 days in advance, which is what I love when I am entertaining a group and do not wish to spend a day in the kitchen preparing dinner and not enjoying my guests. Planning is key and can make your life as an entertainer and chef so relaxing. I baked the gratin until fully cooked, let it cool to room temperature, then covered the existing pan with foil and refrigerated it until the day I was ready to serve. I just took it out of the fridge an hour before I warmed it in the oven uncovered at 350 for 20 minutes, and it was perfect! (You can sprinkle a little fresh cheese on top before warming it if you like)

6-8 servings
Time: 50 minutes
10-12” oven proof skillet (I love my “LeCreuset”)
3-4 LBS. potatoes (the best are Yukon gold, and avoid waxy potatoes like red potatoe,s which are lower in starch with a higher moisture content, which won’t allow the gratin to thicken)
2 tablespoons unsalted butter
2 cups heavy cream
1/4 cup grated Parmesan or gruyère cheese (I like incorporating both)
Pinch of nutmeg
12 fresh sage leaves – heated in a cast iron pan with a little oil til crisp

Heat oven to 400 degrees
Using a mandolin, slice potatoes 1/4” thick and layer in a lightly buttered enameled skillet.
Sprinkle each layer with a little salt and pepper. You should get about 10 plus layers.
Scatter around the top 2 tablespoons of butter. Pour in the cream and place the crispy sage on top.
Finish with a little more salt and pepper.
Bring to a boil on top of the stove and reduce to low and cook for 10 minutes, uncovered, until cream has reduced by about half.
Transfer to oven and bake for 10 minutes.
Reduce heat to 300 degrees and cook approximately 8 minutes until potatoes are tender and the top is nicely browned.
Remove from oven and top with grated cheese and return to the oven until the cheese is golden brown, about 3-5 minutes.
Finish with a little pinch of nutmeg.
At this point you can serve or bring to room temperature, cover with foil and keep in fridge for 2 days.

Bon Appétit