Pommes Duchesse Gratin

french dairy egg garlic potato side bake christmas new year's eve fall winter gourmet sugar conscious vegetarian pescatarian wheat/gluten-free peanut free tree nut free soy free no sugar added kosher

N/A

Makes 8 servings

Source

Ingredients

3 lb russet (baking) potatoes

1 cup heavy cream

5 tablespoons unsalted butter

1 garlic clove, minced

3 large eggs

1 1/4 teaspoons salt

1/4 teaspoon white pepper

3/4 teaspoon freshly grated nutmeg

a potato ricer or a food mill fitted with medium disk

Method

Put oven rack in middle position and preheat oven to 400°F.

Prick each potato a few times, then bake in a shallow baking pan until tender, about 1 hour.

When potatoes are just cool enough to handle, halve and scoop out flesh. Force flesh through ricer or food mill into a bowl.

Heat cream with butter and garlic in a 3-quart heavy saucepan over moderately low heat until hot, then stir into potatoes. Beat in eggs 1 at a time with a fork until blended, then stir in salt, white pepper, and nutmeg. Spoon mixture into a buttered 2-quart (10-inch) round or oval shallow gratin or casserole dish. Bake until top is puffed and golden, 30 to 40 minutes.