Recipe makes 6 to 8 portions
2 pounds Yukon Gold or Red Skin Potatoes, peeled
2 cups Whole Milk
2 tsp Kosher Salt
1 oz (2 Tb) Butter
1 oz (2 Tb) AP Flour
Pinch of grated Nutmeg
2 cloves Garlic, minced
1 Tb Fresh Thyme, chopped
1 cup Parmesan Cheese, grated
Preheat the oven to 375F convection.
Using the slicing disc in a food processor, slice the potatoes 1/8 inch thick. Combine the potatoes, milk and salt in a large pot and bring liquid to a gentle simmer. Cook the potatoes for about 5 to 6 minutes until just barely tender. Using a slotted spoon remove all of the potatoes from the milk and set potatoes aside while making the béchamel sauce. Keep the milk in the pot.
Melt the butter in a small saucepan; whisk in the flour to make a smooth roux. Return the milk in the large pot back to a medium heat setting and bring it to a simmer. Whisk the roux into the simmering milk and simmer for at least 1 minute to thicken the béchamel – it is ready when the sauce coats the back of a spoon when dipped in the béchamel. Remove pot from the heat and stir in the nutmeg, garlic and thyme.
Select a baking pan with high sides that is large enough to hold all of the potato slices. Spread ½ cup of the béchamel sauce into the pan to coat the bottom evenly. Arrange half of the potatoes in an even layer over the sauce. Scatter half of the Parmesan over the potatoes. Spread the remaining potatoes over the first layer and top with the rest of the parmesan.
Bake gratin for about 20 to 30 minutes until potatoes are very tender when pierced with a knife and top is well browned.