Pommes Dauphinois (Potato Gratin)

Another winner from Around My French Table.  This dish is one of the most famous in France.  Thinly sliced potatoes, cream and ooey gooey cheese.  Why shouldn't it be famous?    This is the ultimate comfort food.  No, I wouldn't (or couldn't!) eat this two or three nights a week.  But for a very special occasion or whenever you need some comforting, this would be my go to selection.

I can't imagine that any additions would make this any better, but if you had some left over ham or pancetta, add it in! 

1 3/4 cup heavy cream

3 garlic cloves, finely chopped

2 - 2 1/4 pounds Russet potatoes, peeled

Salt and freshly ground black pepper

Thyme or rosemary (if you'd like, I used thyme)

3/4 pound Gruyere cheese, grated (this will be about 1 cup)

Preheat oven to 350 degrees.  Generously butter a 9 inch deep dish pie plate or a gratin dish.  It will need to hold about 2 quarts.

Pur the heavy cream and garlic in a saucepan and bring to a gentle simmer over low heat.  Keep it warm while you prepare the potatoes.

If you have a mandoline, you'll get to use it for perfectly 1/8 inch slices.  If you don't have one, carefully slice the potatoes in as uniform thickness as possible.

As you slice each potato, arrange the slices in slightly overlapping concentric circles or rows if you're not using a pie plate.  Season with salt and pepper and spoon over some of the warm, garlic infused cream.  Lightly press the potatoes down with the back of a spoon so the cream works its way around all the slices.  Continue until you've filled the pan. 

You will want to see a little cream right at the top of the sliced potatoes, if you didn't have enough, pour a little cream or milk to bring it up level with the potato slices.  If you're using the herbs, scatter them on top now.  Dust the top of the gratin with the grated cheese.

Put the gratin dish on a baking sheet and place in oven for about 45 minutes.  Check the potatoes and if a knife goes through the potatoes easily to the bottom of the dish, the gratin is done.  If the potatoes need a few more minutes to cook and it's browning too much, cover loosely with foil and continue baking until the potatoes are done.

Remove the gratin from the oven and let is rest in a very warm place or in the turned off oven with the oven door open, for 5 to 10 minutes before you serve.  This will allow the potatoes to soak up every last drop of the cream.

Enjoy and be thankful we live on a planet that has potatoes!