1. Pour a thin layer of the cream and milk mixture into a gratin dish. Season with salt, pepper, and nutmeg and arrange a single layer of potato slices on top.
Heat on the stove—use a Flame Tamer if the dish is porcelain or ovenproof glass—until the liquid simmers.
2. Make alternating layers of grated cheese and potatoes, sprinkling each layer with the cream mixture and finishing with a cheese layer. Season with salt, pepper, and nutmeg.
3. Bake at 375 degrees F. until the liquid is absorbed, the potatoes are soft, and the top is a crusty gold.
Essentials of Cooking
By James Peterson
Artisan, December 1999
300 pages, more than 1100 photographs
Recipe reprinted by permission.
This page created February 2000
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