Owner and Chef Eugenia Theodosopoulos of Essence Bakery Cafe shares a simple recipe for a fabulous dish of gratin potatoes.
• 2 1/2 pounds of russet potatoes, peeled
• 2 teaspoon of soft butter
• 1 1/2 cups minced onions
• 3 minced fresh garlic cloves
• Salt and pepper to taste
• 2 cups heavy cream
• 2 cups whole milk
• Spring fresh rosemary
• Pinch nutmeg
Preheat oven to 350 degrees.
In glass Pyrex dish, smear butter all over sides and bottom.
Combine milk and cream in saucepan with rosemary and nutmeg, bring to simmer.
Thinly slice peeled potatoes on a mandolin if you have one.
Cover sliced potatoes with paper towels.
Layer baking dish with some sliced potatoes and blot with paper towels to remove excess moisture.
Sprinkle with salt, pepper, about 1/4 of onions and garlic.
Continue with another layer of sliced potatoes and blot dry again with paper towels. Season with salt, pepper and another 1/4 of onions and garlic.
Continue layering potatoes, blotting dry and seasoning and layering with onions and garlic until baking dish is 3/4 full.
Pour heated milk mixture over potatoes and bake in 350 degree oven for 50-60 minutes or until completely soft when pierced with a small knife.