Potato Gratin in the style of Jacques Pepin
More Fast Food My Way
1-lb sliced, peeled, cooked/boiled in skin white potatoes
1-cup heavy cream
salt, pepper, fresh grated nutmeg
top with Parmigiano-Reggiano, I used Pecorino
Bake for 20-minutes at 400-degrees
Par baked russet potatoes, 2 cups heavy cream, pecorino on two of three
layers, lighter on the nutmeg.
Baked at 350 for 45 minutes.
This version set better, russets gave off more starch
Par cooked thin sliced russet potatoes in heavy cream cut with 2% milk, serrano pepper and garlic. Shredded habanero cheese, baked at 375 for 45 minutes. A really nice version, surprisingly not all that spicy, but I may have lost perspective on spice/heat. Also made corn flake chicken thighs with addition of serrano and garlic.