Pure and Simple Potato Gratin
New Media Publishing / Photography: Flat Art Studios.com / Stylist: Abigail Donnelly
Provided by: Kemp Minifie
You can never go wrong with a classic potato gratin. This version sidesteps gooey cheese and heavy cream; instead, it's all about potatoes and their best friend, butter.
- 1 stick (8 tablespoons) unsalted butter
- 5 pounds Yukon Gold potatoes
- 1 1/2 teaspoons salt
- Equipment: a mandoline or other hand-held slicer
- Peel potatoes and keep covered by water in a large bowl.
- Preheat oven to 450F and butter a wide, shallow 3- to 4-quart baking dish (potatoes will completely fill a 3-quart dish but they will shrink as they cook).
- Thinly slice potatoes on mandoline into a large bowl and toss well with melted butter mixture.
- Transfer potatoes to baking dish and spread out evenly. Cover tightly with foil and bake in middle of oven until potatoes are tender when pierced with a knife, 30 to 40 minutes.
- Remove foil and bake, uncovered, until browned, 35 to 45 minutes.
- Make ahead: Potatoes can be baked 4 hours ahead and kept at room temperature. Reheat, uncovered, in 350 F. oven, about 15 minutes. Potatoes can be reheated while roast is standing and being sliced.