POMMES DUCHESSE GRATIN

Pommes Duchesse Gratin image

Yield Makes 8 servings

Number Of Ingredients 10

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

Steps:

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