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   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Scalloped Potato Gratin   
    Categories: Potatoes, Dairy, Cheese, Herbs   
         Yield: 9 Servings   
       
       1/4 c  Unsalted butter; more for   
              - greasing foil, room temp   
         3 c  Heavy cream   
       1/4 c  Chopped fresh sage leaves   
         4 cl Garlic; fine grated or   
              - minced   
       1/4 ts Fresh grated nutmeg   
     1 1/2 ts Fine sea salt; more as   
              - needed   
         5 lg Eggs   
         4 lb Russet potatoes   
              Fresh ground black pepper   
     2 1/4 c  Grated Gruyère   
       
     Set oven @ 350ºF/175ºC, and brush 1/4 cup butter on a   
     rimmed 17" X 13" baking sheet. Brush one or two pieces   
     of foil (enough to cover the top of the pan) with more   
     butter. Set the foil aside.   
        
     In a medium pot, bring the cream, sage, garlic, nutmeg,   
     and a pinch of salt to a simmer. Simmer until reduced by   
     a quarter, about 15 minutes.   
        
     In a large heatproof bowl, lightly beat the eggs.   
     Beating constantly, gradually add a little of the hot   
     cream to the eggs, then slowly pour in the rest of the   
     hot cream, whisking to prevent the eggs from curdling.   
     Set aside.   
        
     Using a mandoline or a sharp knife, slice the potatoes   
     into 1/8" thick rounds.   
        
     Arrange one layer of potatoes on the buttered baking   
     sheet, slightly overlapping the slices. Sprinkle with   
     3/4 teaspoon of the salt, add pepper to taste, then pour   
     half the egg mixture over the potatoes. Top with 1/2 cup   
     cheese. Repeat the layers of potato, seasoning and egg   
     mixture. Top with the remaining 1 3/4 cups cheese. Cover   
     the baking sheet with the foil (buttered-side down) and   
     bake for 20 minutes. Remove the foil and bake until the   
     potatoes and cheese are browned and bubbling, 25 to 30   
     minutes. Let cool slightly, then serve.   
        
     TIP: You can assemble the gratin up to 4 hours before   
     baking. Store it, loosely covered, in the fridge. The   
     gratin can also be baked 4 hours ahead, kept uncovered   
     at room temperature, and then reheated in a 450ºF/232ºC   
     oven until the top is shiny. It’s not quite as gooey as   
     when freshly baked, but it’s still quite good.   
        
     By: Melissa Clark   
        
     Yield: 8 to 10 servings   
        
     RECIPE FROM: https://cooking.nytimes.com   
        
     Uncle Dirty Dave's Archives   
       
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