I've finally found the original recipe! Been searching for it for some time now.
Classic Potato Gratin - Serves 6-8
Ingredients:
2 pounds Yukon Gold or russet potatoes, peeled
3 cups whipping or heavy cream
1 teaspoon kosher salt
1⁄8 teaspoon freshly ground black pepper
Generous pinch of freshly grated nutmeg
2 cloves garlic, smashed and peeled
3⁄4 cup finely shredded Gruyère, Emmental, or Comté
Directions:
Heat the oven to 400°F.
Using a very sharp knife or a mandoline, carefully cut the
potatoes into 1⁄8-inch-thick slices (no thicker). Put the potatoes
in a large heavy-based saucepan and add the cream, salt, pepper,
nutmeg, and garlic. Cook over medium-high heat until the
cream is boiling, stirring occasionally (very gently with a rubber
spatula so you don’t break up the slices, but be sure to separate
the slices).
When the cream boils, pour the mixture into a 2 1⁄2- or
3-quart baking dish. If you don’t want a tender but garlicky
surprise mouthful, remove and discard the garlic cloves. Shake
the dish a bit to let the slices settle and then sprinkle the surface
with the cheese.
Bake until the top is deep golden brown, the cream has
thickened, and the potatoes are extremely tender when pierced
with a knife, about 40 minutes. Don’t worry if the dish looks too
liquidy at this point; it will set up as it cools a bit. Before serving,
let the potatoes cool until they’re very warm but not hot (at least 15 minutes)
or serve them at room temperature. —Martha Holmberg
Notes from another post:
I sauteed thinly sliced onions and garlic in butter and let them cool a bit. Crisped up some diced pancetta in butter and let it cool. Cooked the pots in light cream with a sprig of rosemary, a little ground mustard, salt, white pepper, poultry seasoning, and a bit of dried chicken granules.
In the baking dish , I added some smoked gouda ( which is my new fav cheess!) and some shaved parmesan, layered the other half of the posts then more of the cheeses and topped with the crisped pancetta.
