MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Scalloped Potato Gratin
 Categories: Potatoes, Dairy, Cheese, Herbs
      Yield: 8 Servings

    1/4 c  Unsalted butter;
           - more for greasing foil,
           - room temperature
      3 c  Heavy cream
    1/4 c  Fresh sage leaves; chopped
      4 cl Garlic; fine grated or
           - minced
    1/4 ts Nutmeg; fresh grated
  1 1/2 ts Fine sea salt;
           - more as needed
      5 lg Eggs
      4 lb Russet potatoes
           Black pepper; fresh ground
  2 1/4 c  Gruyère; grated

  Set oven @ 350°F/175°C, and brush 1/4 cup butter on a rimmed 17x13"
  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 ts 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 450°F/232°C oven until the top is shiny. It's not
  quite as gooey as when freshly baked, but it's still quite good.

  Recipe by Melissa Clark

  Recipe FROM: https://cooking.nytimes.com

  Uncle Dirty Dave's Archives

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