MADAME CARTET'S POTATO GRATIN
There are some recipes one can never have too many of in one's repertoire. And potato gratin is one of them.
This is one of the easiest potato gratins I know, cooking in just under one hour, a simple but full-flavored
blend of potatoes, fresh cream, garlic, and freshly grated Gruyère cheese. Twice each day, Thérèse
of Paris's tiny neighborhood bistro Cartet, prepares this gratin for her steady customers: Make it yourself
and you'll understand why they keep coming back!
4 to 6 servings
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1 garlic clove
2 pounds baking potatoes, such as russets, peeled and very thinly sliced
1 cup (about 3 ounces) freshly grated French or Swiss Gruyere cheese
1 cup heavy cream
||Preheat the oven to 350°F.|
||Thoroughly rub a shallow, 6-cup porcelain gratin dish with the garlic.
Layer half of the potatoes in the dish. Sprinkle with half of the cheese and then half of the cream.
Sprinkle with salt. Add another layer, using the rest of the ingredients.|
||Bake, uncovered, until the gratin is crisp and golden on the top, from 50 to 60 minutes. Serve immediately.|
Excerpted from BISTRO COOKING copyright © 1989 Patricia Wells.
Reprinted with the permission of Workman Publishing Co., Inc. All Rights Reserved.
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