Creamy Golden Potato Gratin

🛒Ingredients (Grocery List)

• 1 cup Water

• 1 cup whole Milk

• 2 pounds medium New or waxy White Potatoes, peeled and sliced crosswise a little less than 1/4 inch thick

• 1 Garlic clove

• Salt

• Freshly ground black Pepper

• 1/8 tsp freshly grated Nutmeg

• 3/4 cup Heavy Cream

🍴Serves: 4 to 6

⏰Prep Time: 15 min

⏱️Cook Time: 90 min

🥣Instructions

1. Preheat the oven to 350 degrees.

2. In a 4-quart saucepan, combine the Water and Milk and bring to a boil over high heat. Add the Potatoes and Garlic. Reduce the heat to medium-high and cook at a rolling boil, stirring frequently, until you can just pierce the Potatoes with a fork, about 5 minutes. Using a slotted spoon, transfer the Potato slices to a plate. Discard the Garlic, leaving the cooking liquid in the pan.

3. Butter a 2-quart gratin dish or a 7 by 11-inch baking pan. Arrange the Potatoes in the prepared dish, layering them in neat rows and overlapping the slices slightly. Evenly season with 1 1/4 teaspoons of Salt, a few grinds of Pepper, and the Nutmeg. Pour the Water-Milk cooking liquid over the Potatoes. The liquid should come about three-fourths of the way up the sides of the dish. Discard any remaining liquid.

4. Bake until the Potatoes are most tender and nearly all of the liquid has been absorbed, 1 hour to 1 hour20 minutes. Pour the Cream evenly over the Potatoes and bake until their surface is golden brown, about 35 minutes. Serve at once.

💡Tips

• I like to sprinkle some grated Cheese 10 minutes before the end of the cooking time.