Known to us Americans as Potatoes Au Gratin. This one comes from the Williams-Sonoma Paris cookbook. To make this in advance, I bake it 1 hour and refrigerate, then bake it 15-30 min more when reheating.
3-5 cloves garlic, chopped
3 1/2 - 4 lbs russet potatoes, peeled
salt & pepper
1 c heavy cream
4 T unsalted butter, cut into bits
2 T mixed chopped fresh chives and parsley
Preheat oven to 375. Butter a 3-qt baking dish about 3 1/2 in deep. Sprinkle about half of the garlic over the bottom and sides.
Slice the potatoes 1/8 in thick. Arange a layer of potato slices in the prepared dish, slighly overlapping them, season with salt and pepper, and pour a few spoonfuls of cream evenly over the potatoes. Sprinkle lightly with some of the remaining garlic. Repeat layer until all potatoes and garlic are used. Pour on remaining cream and dot with butter.
Bake the potatoes until they are very tender, have absorbed all the cream and are golden brown on top, 1-1 1/2 hours. To help the gratin develop a nice brown crust, raise the heat to 400 for the last 10-15 min.
Serve, sprinkling with chives and parsley.
Serves 6.
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