Ingredients

  • 1 clove garlic, peeled
  • 3 pounds Idaho russet potatoes, peeled and sliced very thin
  • 2 eggs, lightly beaten
  • 3 cups milk
  • 1 ½ teaspoons salt
  • Freshly ground black pepper to taste
  • 1 cup grated Gruyere cheese
  • ½ cup creme fraiche or heavy cream, preferably not ultrapasteurized
  • Nutritional Information
    • Nutritional analysis per serving (6 servings)

      406 calories; 16 grams fat; 9 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 1 gram polyunsaturated fat; 47 grams carbohydrates; 2 grams dietary fiber; 8 grams sugars; 17 grams protein; 108 milligrams cholesterol; 835 milligrams sodium

    • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

Six to eight servings

Preparation

  1. Preheat the oven to 400 degrees.
  2. Rub the inside of an oval porcelain gratin dish (about 14 by 9 by 2 inches) with garlic, then add the potatoes.
  3. In a large mixing bowl combine the eggs, milk and salt and pour over the potatoes. Add a generous amount of freshly ground black pepper.
  4. Bake until the top is crisp and golden, or about one and one-half hours.
  5. Remove the gratin dish from the oven, sprinkle with the grated cheese, then dab the gratin with creme fraiche or drizzle with heavy cream. Return to the oven and bake until the top is very crisp and golden, about 15 minutes.
  • Wine recommendation:Beaujolais.

2 hours

Dining and Cooking