So simple yet so delicious. That is the only way I can describe these cheesy and creamy potatoes from Food 52. So simply because you simply combine the ingredients, pop them in the oven and with the exception of a few stirrings, forget about them. And while the potatoes cook your entire house will fill with the fragrance of them roasting and bubbling away. It gives you the time to prepare the rest of your dinner—grilled steak is particularly good with this dish— or do nothing at all. In the end you’ll be rewarded with a delicious side dish that just make you want to skip the main course all together!
3 pounds russet potatoes, peeled and sliced very thin (a mandoline works well for this)
2 eggs, lightly beaten
1 1/2teaspoons coarse sea salt
Freshly ground white pepper to taste
1 cup grated Comté or other aged hard cheese
1/2cup crème fraîche
- Preheat the oven to 400 degrees. Rub the inside of a large ceramic gratin dish with the garlic.
- Arrange the potatoes in an even layer in the dish.
- In a medium sized mixing bowl, combine the milk, eggs and salt then pour the mixture over the potatoes.
- Sprinkle generously with pepper.
- Bake, occasionally cutting the crust that forms on top and gently folding it into the potatoes, until the gratin is golden, about 55 minutes.
- Remove the gratin dish from the oven and sprinkle with the grated cheese, then dab the gratin with crème fraîche.
- Return the dish to the oven and bake until the top is very crisp and golden, about 15 minutes.
- Allow to sit for 5 minutes before serving.