Potato Gratin

Serves 6

Ingredients 
3 pounds Idaho potatoes, peeled
3 cups half-and-half
1 T. soft butter
3 T. dry bread crumbs
Salt
Ground white pepper
½ t. nutmeg, preferably freshly ground

Preparation 
1. Heat oven to 425 degrees. Use a mandolin, food processor or knife to slice potatoes moderately thin (the thickness of two pennies is perfect). Place in a 3-quart saucepan and add 3 cups half-and-half; stir in salt, white pepper and nutmeg. The cream should barely cover the potatoes. Add a little more if needed. Bring to a simmer and cook gently for 6 to 8 minutes.

2. Meanwhile, butter a 2- to 2 1/2-quart baking dish. Dust dish with 21/2 tablespoons bread crumbs. Season potatoes by folding in salt (at least a teaspoon), pepper and nutmeg. Do not undersalt. Transfer potato mixture to the baking dish and dust top with remaining 1/2 tablespoon bread crumbs.

3. Bake for 25 minutes. Allow to cool 10 minutes before serving. The gratin can be reheated, but if that’s your plan, bake it for 20 minutes, leave it at room temperature and reheat it for 10 to 15 minutes before serving.