Chip Kennedy’s signature potato gratin recipe proves that the best
preparations are often the simplest. “One of my cooking class students
came up to me not long ago and said, ‘That potato recipe has changed my
life!’” he says. You could gussie it up with a little minced garlic, a
sprinkle of freshly grated nutmeg, or chopped herbs such as rosemary,
but why gild a perfect lily? This recipe serves 10, but can easily be
halved – or doubled, for that matter.
Serves 10
- 10 lbs. medium russet potatoes, approximately the same size
- 1qt. heavy cream
- Kosher salt and freshly ground pepper, preferably white
- Freshly grated Parmesan cheese
Peel
potatoes. Cut a small slice off both ends so that all the potato slices
will be about the same size. Place a peeled potato on a folded,
slightly dampened kitchen towel; this will hold the potato so it
doesn’t slip. With a sharp knife start at one end of the potato and cut
into slices approximately 1/8-inch-thick, making sure that the potato
stays in its original shape; however the potato should be completely
cut through into individual slices.
Grab the entire sliced
potato in your hand to keep it intact, then place it in one corner of
an ungreased baking dish large enough to hold the potatoes when they
are spread/shingled (see below). Repeat with the remaining potatoes.
Carefully spread and pat the potatoes with your hand to make them
shingle (spread out but still overlapped) all in the same direction.
Heavily season with kosher salt mixed with pepper to taste. Pour the
heavy cream evenly over potatoes and place in 350 degrees oven, uncovered for
1 hour or until cream turns very brown and is thick and bubbly, and the
potatoes are cooked through. Test for doneness by inserting the tip of
a sharp knife into the potatoes; it should pierce them with no
resistance. Take out and let cool for at least 10 minutes, then top
with freshly grated, good quality Parmesan cheese and serve.
This article appears in Oct 14-20, 2010.
