Bistro Vatel's Potato Gratin
1 teaspoon chopped garlic in oil
4 baking potatoes (about 2 1/2 to 3 pounds), peeled
2 to 3 cups heavy cream
2 cups Parmesan cheese, preferably Parmigiano-Reggiano
Salt, to taste
Freshly ground pepper, to taste
Preheat oven to 375 degrees. Rub oil and garlic
around the interior of a 2- to 21/2 quart casserole dish. Using a
mandolin or food processor, slice the potatoes very, very, thin.
Pour a thin layer of cream on the bottom of dish, add a layer of
potatoes, (overlapping them slightly). Top with a thin layer of
Parmesan cheese, cream, salt and pepper. Continue layering until
potatoes and cheese are all gone. Be sure to cover the uppermost
layer with cream.
Cover with aluminum foil and bake for 1 hour to 11/2 hours until
potatoes are tender. (It's prudent to place a baking sheet under the
dish in case of spillovers — trust me!) Uncover for the last 15
minutes to brown top.
Note: The gratin can be made up a day ahead, cooled, covered, then
refrigerated. Bring to room temperature before reheating, covered,
in a 350-degree oven.
Makes 8 servings.
Source: Bistro Vatel San Antonio, TX.