Classic Potato Gratin
Why This Recipe Works
For our Classic Potato Gratin recipe, we found that the variety of potato mattered less than that the potatoes were sliced consistently. Uniform slices between 1/16 to 1/8-inch (easily obtained using a mandoline) yielded a gratin with distinct slices of potato bathed in a velvety sauce. As for the dairy used in the gratin recipe, we tried making gratins with milk, half-and-half, and heavy cream. Our favorite turned out to be half-and-half cooked at 350 degrees for about an hour. Gratins made this way had just the right balance of saturated potato and saucy liquid, without overwhelming the taste of the potato.