Potato & Garden Veg Gratin

Thin-sliced potatoes in a garlicky cream, baked covered-then-uncovered to golden & bubbling

Serves 6–8 · 20 min

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2½–3 lb Yukon potatoes, sliced thin (⅛″, a mandoline helps)
2 cups cream (or half cream, half milk)
3 garlic cloves · 1 tsp thyme · salt · pepper · pinch nutmeg
2 cups gruyère or sharp cheddar, grated
optional: 2 leeks (sautéed) or a layer of greens · butter for the dish

What you need

2½–3 lb Yukon potatoes, sliced thin (⅛″, a mandoline helps)

2 cups cream (or half cream, half milk)

3 garlic cloves · 1 tsp thyme · salt · pepper · pinch nutmeg

2 cups gruyère or sharp cheddar, grated

optional: 2 leeks (sautéed) or a layer of greens · butter for the dish

Infuse the cream. Oven to 375°F. Warm the cream with the smashed garlic, thyme, salt, pepper, and nutmeg — don't boil, just steep the flavor in. Butter a baking dish (rub it with a cut garlic clove first).
Layer & season each level. Shingle a layer of potatoes, salt and pepper it, a little cheese (and leeks/greens if using); repeat. Pour the warm cream over, press down, top with the rest of the cheese.
Cover to cook through. Cover with foil and bake 30 min — this steams the potatoes tender before the top can burn.
Uncover to brown. Pull the foil and bake 25–30 min more until the top is deep golden, the edges bubble, and a knife slides through cleanly.
Rest. 10–15 min — this is the one that really needs it, or it runs when you cut it.

Steps — tap one to keep your place

1. Infuse the cream. Oven to 375°F. Warm the cream with the smashed garlic, thyme, salt, pepper, and nutmeg — don't boil, just steep the flavor in. Butter a baking dish (rub it with a cut garlic clove first).

2. Layer & season each level. Shingle a layer of potatoes, salt and pepper it, a little cheese (and leeks/greens if using); repeat. Pour the warm cream over, press down, top with the rest of the cheese.

3. Cover to cook through. Cover with foil and bake 30 min — this steams the potatoes tender before the top can burn.

4. Uncover to brown. Pull the foil and bake 25–30 min more until the top is deep golden, the edges bubble, and a knife slides through cleanly.

5. Rest. 10–15 min — this is the one that really needs it, or it runs when you cut it.

Low salt — salt at the end and taste as you go; broth, cheese, and canned goods already bring salt.