Potato Gratin

I love potatoes au gratin. I don't even mind the box variety. Except the box variety makes too much. Then I found that actually making potatoes gratin from scratch is actually real easy. But it still made way too much. Then I found this recipe. One of my cookbooks is just for cooking for 2.

This recipe was way easy and tasted quite good. I made the full recipe, and had the leftovers for lunch the next day.

Potato Gratin
Serves 2

• 1 large russet potato (about 12 ounces), peeled and sliced 1/8 inch thick
• 1 T unsalted butter
• 1 small shallot, minced
• 1/2 tsp salt
• 1 garlic clove, minced
• 1 tsp minced fresh thyme or 1/4 tsp dried
• 1/4 tsp pepper
• Pinch of ground nutmeg
• Pinch of cayenne pepper
• 2 tsp unbleached all purpose flour
• 3/4 c heavy cream
• 1/4 c grated Gruyere cheese

Note: Slicking potatoes 1/8 inch thick is crucial for the success of this dish; use a madoline, a v-slicer or a food processor fitted with a 1/8 in slicking bade. Do not slice the potatoes too early and soak them in water to keep from browning. That causes the potatoes to retain that water and it comes out in cooking causing it to be watery.

Adjust an oven rack to the upper middle position and heat the oven to 400F. Coat an 8/5 X 5.5 inch baking dish with vegetable oil spray. Place the potatoes in a medium bowl and set aside.

Melt the butter in a small saucepan over medium heat. Add the shallot and salt and cook until softened, about 2 minutes. Stir in the garlic, thyme, pepper, nutmeg and cayenne and cook until fragrant, about 30 seconds. Stir in the flour and cook until incorporated, about 10 seconds. Whisk in the cream and bring to a simmer, and cook until beginning to thicken, about 30 seconds.

Pour the sauce over the potatoes and toss to coat thoroughly. Transfer the mixture to the prepared dish and gently pack the potatoes into an even layer, removing any air pockets. Cover the dish with foil and back until the potatoes are almost tender, 35-40 minutes.

Remove the foil and sprinkle with the cheese. Continue to bake uncovered until the cheese is lightly browned and the potatoes are tender, about 10 minutes longer. Let stand 10 minutes.

** I substituted Parmesan cheese for Gruyere and it tasted just as good.