Tuesday, December 11, 2007

Potato Gratin

2 pounds baking potatoes, peeled and sliced
2 cups heavy cream
2 garlic cloves, split
1/2 teaspoon Ground Savory
3 tablespoons chopped fresh chives, plus more for
1 cup grated Parmigiano-Reggiano
Sea salt and freshly ground black pepper
Butter, Extra Cheese, for topping

Preheat the oven to 375 degrees F. In a large bowl combine all the ingredients, except topping, tossing to coat. Season with salt and pepper. Put the potato mixture into a casserole dish, flatten it out with a spatula, sprinkle with extra cheese, dot with pats of butter and bake for 40 minutes, until the potatoes are tender and the gratin is bubbly. Let stand for 10 minutes before serving. Garnish with fresh chives.
Yield: 6 to 8 servings


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