This is one dish that will be gracing my Easter table! I love a cheesy potato dish with my Easter ham, and because russets have a lower moisture and higher starch content than most other potatoes, they are ideal for baking and are excellent in gratins. I use a mandolin to ensure uniformly sliced potatoes, the key to making a perfect, tender gratin! If you don't have one don't worry, just slice your potatoes thin.
Easter dinner will be in New Hampshire at Pushy Sister #3's home. My three brothers and their families will be joining us too - should be fun! Pushy Sister #2 & Pushy Sister #4 will be at their in-laws! They'll be joining us for dessert!
This is one of four recipes that I'll be making. I'm also making an asparagus tart for an appetizer, apple raisin relish, and a country peach cake! Oh yes, there will be wine! LOL!!!
2 cups heavy cream
1 1/4 tsp. salt
1/4 tsp. freshly ground pepper
1/4 tsp. freshly grated nutmeg
6 large russet potatoes, peeled and cut
crosswise into 1/16-inch-thick slices
4 oz. Gruyère cheese, shredded
1 Tbs. chopped fresh flat-leaf parsley
Preheat an oven to 350°F. Butter a shallow 2-quart ceramic baking dish.
In a large bowl, combine the cream, eggs, salt, pepper and nutmeg and whisk until just blended. Add the potatoes and toss gently until evenly mixed. Transfer to the prepared baking dish. Using your fingertips, spread the potatoes in an even layer, pressing them lightly so they absorb the liquid. Sprinkle the cheese and then the parsley evenly over the top.
Cover the dish tightly with aluminum foil and bake for 45 minutes. Remove the foil and continue baking until the top is golden, the gratin is bubbling and the potatoes are tender when pierced with a knife, 15 to 20 minutes more. Let stand for 10 minutes before serving.