Kenji’s Potato Gratin §

This Kenji López recipe is so good. It pairs perfectly with salmon.

The measurements aren’t the same as Kenji recommends. You can just follow your intuition.

Ingredients §

• 1 cup grated Comté or Gruyère cheese, maybe even a Fontina.
• ½ cup finely grated Parmigiano-Reggiano
• 1 ½ cups heavy cream
• 1-2 cloves garlic, minced, per preference
• 1 tablespoon fresh thyme leaves, roughly chopped
• Salt and freshly ground black pepper
• Around 4 pounds of russet potatoes
• 2 tablespoons unsalted butter

Procedure §

1. Preheat the oven to 400°F (200°C).
2. Peel and cut the potatoes into ⅛ inch (0.3 cm) thick slices.
3. Combine the cheeses in a large bowl and set aside around ½ cup to sprinkle on top later. Add the cream, garlic, thyme, salt, and pepper.
4. Add the potato slices and toss with your hands until every slice is coated with the cream mixture.
5. Coat the cooking/serving dish with the butter. Organize the potato slices into a stack, from the sides of the dish to the center. Make sure they are tightly packed, so slice an extra potato if needed.
6. Pour the excess cream mixture over the potatoes.
7. Cover the dish with aluminum foil and bake it for 30 minutes. Remove the foil and continue baking for about 30 minutes longer.
8. Remove from the oven, sprinkle with the remaining cheese, and return to the oven until golden brown and crisp, about 30 more minutes. Yes, that’s around 1.5 hours of baking time.
9. Let rest for a few minutes, then serve.