Gratin Dauphinois  (Classic Potato Gratin)

Serves six to eight.

2 lb. Yukon Gold or russet (Idaho) potatoes, peeled

2 to 3 cups heavy cream

1 tsp. coarse salt

1/8 tsp. freshly ground black pepper

Generous pinch of freshly grated nutmeg

2 cloves garlic, peeled and smashed

1. Heat the oven to 325. Using a very sharp knife or a mandoline, carefully cut the potatoes into 1/8-inch slices (no thicker).
2. Put the potatoes in a large heavy-based saucepan and add enough cream to cover the potatoes, salt, pepper, nutmeg, and garlic. Heat the mixture over medium-high heat until the cream is boiling, stirring frequently (very gently with a rubber spatula so you don't break up the slices). Taste as the liquid gets hot for enough salt, pepper and nutmeg, remembering that potatoes require a great deal of seasoning to be at all interesting.

3. When the cream boils, pour the mixture into a 2-1/2- or 3-qt. baking dish. (You may want to remove the garlic but garlic lovers will not thank you!) The baking dish must be large enough to contain all the potatoes in no more than 2 layers. Shake the dish and use your spatula to settle the slices.
4. Bake until the top is golden brown, the cream has thickened, and the potatoes are extremely tender when pierced with a knife, about 30 to 40 minutes. Allow the potatoes to cool for 5 minutes or so before serving.

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