Potato and Parmesan Gratin

4.5(16)

_Tortino di patate_ This dish—which may be the ideal marriage of potatoes and cheese—shows that luxury ingredients like Parmigiano-Reggiano are often at their best when presented in the most straightforward way.

by Oriana Neri·published 2006-08-21

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Servings

Makes 8 servings

Total time

2 min

Calories / serving

—

Ingredients (6)

serves

4 lb medium boiling potatoespotato
1 1/2 teaspoons fine sea saltsalt
1 cup heavy creamheavy-cream
1 cup whole milkmilk
3 tablespoons unsalted butter, softenedbutter
7 oz finely grated Parmigiano-Reggiano (3 1/2 cups)parmesan

Instructions (5 steps)

01Put oven rack in middle position and preheat oven to 350°F.
02Peel potatoes and cut into 1/8-inch-thick slices with a knife or an adjustable-blade slicer, spreading slices out on a large kitchen towel. Sprinkle with sea salt (1 1/2 teaspoons).
03Stir together cream and milk.
04Dot bottom of a 3-quart shallow baking dish (13 by 9 inches) with half of butter and pour in 1/3 cup cream mixture. Without rinsing or drying potatoes, divide into 5 piles. Layer potatoes in baking dish, 1 pile per layer, spreading 1/3 cup cream mixture and one fourth of cheese between layers. Drizzle remaining cream mixture over potatoes and dot with remaining butter.
05

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Not rich — missing servings, total time, or calories.