Prep/cook time: 1 hour
2 pounds of potatoes (medium-sized waxy yellow ones, such as Yukon Gold, are best), sliced thin with a mandoline
2 cups whole milk
1 teaspoon salt
freshly grated nutmeg
¼ cup heavy cream
1 tablespoon chives, finely chopped
Preheat the oven to 425 degrees (Fahrenheit). Rinse the potatoes. Feel free to peel them if you’d like. Slice them thinly (about one-tenth of an inch); you really should use a mandoline
for this. You can use a knife if you don’t have one, but it will be difficult to get the slices thin enough. Also note that you should always use a safety glove of metal fabric
when using a mandoline
; otherwise you are pretty much guaranteed to slice the tip of one of your fingers off someday.
Place the sliced potatoes in a large saucepan with the milk, salt, and some freshly grated nutmeg. Bring to a simmer over medium heat for 8 to 10 minutes, until the milk thickens into a creamy sauce, stirring throughout. Do not let the milk scorch.
Turn off the heat and transfer the potatoes and sauce into a ceramic or glass baking dish. Pour the heavy cream evenly over the top. Bake for 35 to 40 minutes until the potatoes are slightly browned on top. Sprinkle on the chives just before serving.