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Prep Time: 25 Minutes Cook Time: 95 Minutes |
Ready In: 120 Minutes Servings: 8 |
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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. 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 |
Directions:
1. Put oven rack in middle position and preheat oven to 400°F.
2. Prick each potato a few times, then bake in a shallow baking pan until tender, about 1 hour.
3. When potatoes are just cool enough to handle, halve and scoop out flesh. Force flesh through ricer or food mill into a bowl.
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.
5. 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.
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