Potato Au Gratin
Marion Carnot
2 lb potatoes, Golden Yukon or other
4 eggs, beaten
2 c heavy cream
2 c shredded Gruyre cheese or Swiss
1 ts salt
1 ts freshly grated black pepper
1 pinch ground nutmeg, optional
1 tbs chopped parsley leaves
Turn the oven on 375° F.
Oil a rectangular pan.
Whisk the eggs with the cream, salt and pepper, mix in the cheese.
Peel the potatoes and place them in a bowl with cold water. This is done to prevent an oxidation and browning on the surface.
Slice the potatoes thinly (1/8 inch) in a processor or with a mandolin. Place them between layers of paper towels and tap them dry. Salt lightly. Layer them on the pan slightly overlapping. Pour in the wet ingredients. Bake for about an hour until the potatoes are soft, brown on top. Let cool for five minutes. Sprinkle with parsley and cut to square pieces before serving.