you say potato.

i love a gratin – cauliflower, potato, zucchini…  perfect with a roast but also completely satisfying with a salad if you are skipping the meat.  for this one with potatoes, i skipped the step of making a bechamel which made the whole thing come together in even less time.  it went into the oven just after the lamb, i was able to enjoy my people & some tequila & an hour later -poof- dinner was on the table.

potato gratin (serves 10 – 12)
1 clove garlic, halved
2 T butter, softened
3 ½ – 4 lbs. russet potatoes, peeled & very thinly sliced
2 C half & half
1 C whole milk
ground nutmeg (fresh, if possible)
salt & pepper to taste
1 ½ C gruyère, coarsely grated

2 T snipped chives

preheat the oven to 400 degrees.

rub a gratin dish or skillet with the cut side of the garlic & then coat with the softened butter.

over medium heat, place potatoes in a large dutch oven.  add half & half, milk, nutmeg, salt & pepper.  bring to a low boil, stirring occasionally, until the liquid has thickened slightly.  pour the mixture into the prepared dish / skillet & top with gruyère.  bake until the potatoes are tender & the top is deeply browned, about 45 minutes.  let rest for 10 – 15 minutes, top with snipped chives & serve.