Scalloped Potato Gratin

This recipe is an adaptation of Julia Child's Gratin Jurassien which does not have paprika and uses Swiss Cheese instead of Gruyere. Both recipes are terrific.

yield: Makes 12 servings
active time: 30 min
total time: 1 3/4 hr

Ingredients

1/2 tsp. paprika
2 tsp salt
1/4 tsp white pepper
4 pounds large boiling potatoes (about 6 fairly large)
8 tablespoons unsalted butter, cut into small cubes
2 1/2 cups heavy cream
2 Cups Parmeggiano Reggiano or Gruyere

Preparation

Preheat oven to 300°F with rack in upper half. Generously butter a 10 to 12" shallow baking dish no deeper than 2 inches.

Peel and thinly slice potatoes. Smear 1 tablespoon of the butter in the baking dish. Arrange layers of potatoes in it, seasoning each layer with salt, pepper, paprika, cheese and dots of butter. End with a sprinkling of cheese and butter dots. I usually do not make more than two layers.

Warm the cream in the microwave or on top of the stove and pour over potatoes, pressing down gently to submerge potatoes in liquid. Place in the middle level of a preheated oven and bake for 1 to 1 1/4 hours. The gratin is done when the potatoes are tender, have absorbed the cream and the top is lightly brown. I usually raise the heat to 350 the last half hour to ensure they are nice and bubbly.

Let stand 10 minutes before serving.