Make-ahead recipe for Christmas: Scalloped Potato Gratin
A little planning goes a long way to help a Christmas meal come together quickly and decrease the holiday’s stress.
Try this Scalloped Potato Gratin, and the best – do it ahead! Assemble the gratin up to four hours before baking. Store it, loosely covered, in the fridge. The gratin can also be baked four hours ahead, kept uncovered at room temperature, and then reheated in a 450-degree oven until the top is shiny.
¼ cup unsalted butter (1/2 stick) at room temperature
3 cups heavy cream
¼ cup chopped fresh sage leaves
4 fat garlic cloves, finely grated or minced
¼ teaspoon freshly grated nutmeg
1 ½ teaspoon fine sea salt
5 large eggs
4 pounds russet potatoes (about 6 large or 8 medium)
Freshly ground black pepper
2 ¼ cups grated Gruyère (8 1/2 ounces)
You can replace ingredients with your favorite dairy-free options to help reduce inflammation. Note ghee is an excellent replacement for butter.
Heat oven to 350 degrees, and brush 1/4 cup butter on a rimmed 17-by-13-inch baking sheet. Brush one or two pieces of foil with more butter.
Bring the cream, sage, garlic, nutmeg, and a pinch of salt to a medium pot simmer. Simmer until reduced by a quarter, about 15 minutes.
In a large heatproof bowl, lightly beat the eggs. Beating constantly, gradually add a little of the hot cream to the eggs, then slowly pour in the rest of the hot cream, whisking.
Using a mandoline or a sharp knife, slice the potatoes into 1/8-inch-thick rounds.
Arrange one layer of potatoes on the buttered baking sheet, slightly overlapping the slices. Sprinkle with 3/4 teaspoon of the salt, add pepper to taste, then pour half the egg mixture over the potatoes. Top with 1/2 cup cheese.
Repeat the layers of potato. Top with the remaining 1 3/4 cups cheese. Cover the baking sheet with the foil (buttered-side down) and bake for 20 minutes.
Remove the foil and bake until the potatoes and cheese are browned and bubbling, 25 to 30 minutes.
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