Gratin of Potatoes (No Cheese)

Adapted from A Passion for Potatoes by Lydie Marshall (HarperCollins, 1992)

You must use some kind of mandolin—even a plastic one is fine—to slice the potatoes thin enough. (I use a Benriner mandolin.) Note that there is no cheese in this dish.

Gratin of Potatoes (No Cheese)
Adapted from A Passion for Potatoes by Lydie Marshall (HarperCollins, 1992)

Serves 4 to 6

1 large garlic clove

2 pounds Yukon Gold or russet potatoes, peeled and sliced 1/8 inch thick
1½ teaspoons salt
1½ cups half-and-half
1 tablespoon cold butter
1/3 cup heavy cream

Preheat the oven to 325°F. Butter a 2-quart rectangular or oval baking dish (a Pyrex dish works fine). Cut the garlic clove in half and rub it around the inside of the dish.

Peel the potatoes and slice them 1/8 inch thick. Layer the potatoes in the dish, about three overlapping layers deep, lightly sprinkling salt between each layer. Pour the half-and-half over the potatoes, just enough to barely cover them. Dot the top with the butter.

Bake for 45 minutes.

Remove the dish from the oven and pour the heavy cream over the top, tilting the pan to distribute it evenly. Return to the oven and bake for another 45 minutes, or until the top is golden.