skillet potato gratin

Ainekset

2 cups half-and-half

1 clove finely grated garlic

2 bay leaves

2 tablespoons unsalted butter

1 tablespoon (9g) kosher salt

2-1/2 lbs russet potatoes, thinly sliced

1 cup finely grated Parmesan

Ohjeet

Preheat the oven to 400°F. In a well- seasoned 10-inch cast-iron or other Ovenproof skillet, combine 1-3/4 cups half-and-half, 1 clove finely grated garlic, 2 bay leaves, 2 tablespoons unsalted butter, 1 tablespoon (9g) kosher salt, and a few grinds of black pepper. Bring to a simmer over medium heat, then turn off the heat and allow to steep.

Use a mandoline to very thinly slice 2-1/2 pounds of russet potatoes. Remove the bay leaves from the cream and discard. Add the potatoes and use a silicone spatula to spread them out in a somewhat even layer. The cream should barely cover the potatoes. If it doesn't, add up to 1/4 cup more until it does. Taste and adjust the cream mixture as needed-it should be lightly redolent of garlic and generously salted.

Cover the pan and cook the potato es over medium heat until they begin to soften, about 10 minutes. Thoroughly scrape the bottom of the pan every 2 minutes or so with the spatula to prevent scorching. When the potatoes begin to soften and the cream has begun to thicken, ensure the potatoes are somewhat evenly spread out, then Scatter 1 cup finely grated Parmesan atop and dot the surface with 2 tablespoons unsalted butter. Bake the gratin on the top rack, uncovered, until it's golden brown and tender when pierced with a knife, about 25 minutes. Rest for 10 minutes before serving.

Muistiinpanot

Recipe from good things, by samin nosrat.