Name: Pommes Duchesse Gratin
Cook time: 25 min
Total time: 2 hr
Yield: Makes 8 servings
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

Traditionally piped through a pastry bag into rosettes to garnish a roast, this classic French potato mixture is here transformed into a rich casserole that can be prepared in advance and is still the perfect match for a prime rib roast.

Cooks' notes:

·Gratin can be prepared (but not baked) 1 day ahead and cooled completely, uncovered, then chilled, its surface covered with buttered wax paper and dish wrapped in plastic wrap. Bring to room temperature, about 1 hour, before baking.
·If you have only one oven, bake gratin while rib roast stands.

Recipe information

Total Time
2 hr
Yield
Makes 8 servings

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

Special Equipment

a potato ricer or a food mill fitted with medium disk

Preparation

Step 1
Put oven rack in middle position and preheat oven to 400°F.
Step 2
Prick each potato a few times, then bake in a shallow baking pan until tender, about 1 hour.
Step 3
When potatoes are just cool enough to handle, halve and scoop out flesh. Force flesh through ricer or food mill into a bowl.
Step 4
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.