Fast Potato Gratin Print Email

2 pounds all-purpose potatoes, peeled
Salt and pepper
1 teaspoon minced garlic, or a fine grating of nutmeg, optional
2 tablespoons butter
2 to 3 cups half-and-half or milk

Slice potatoes thinly. Layer in a nonstick ovenproof skillet, sprinkling between layers with salt and pepper, and garlic or nutmeg, if you like. Dot with butter, then add enough half-and-half or milk to come about three-quarters of the way to the top. Heat oven to 400 degrees.

Place skillet on stove top over high heat, and bring potatoes to a boil. Reduce heat to medium-high, and cook for about 10 minutes or until the level of liquid and potatoes drops. Put in oven, and cook until top is browned, about 10 minutes. Turn heat down to 300 degrees, and cook until potatoes are tender, about 10 minutes more. Serve or keep warm in oven for up to 30 minutes. Yield 4 servings. Time 40 minutes. Source: The New York Times

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