This recipe is microwave friendly...and couldn't begin to tell you with certainty how long to do it in a traditional oven or at what temp. It was created years ago when I was an apartment dweller and had an oven so small that even a turkey couldn't fit so I HAD to come up with ways to move stuff to the micro. Timing in the recipe is based on a 1200 watt microwave.
I have to admit I'm a gadget freak and love them all. A while back I picked up small hand held mandolin at Surfas in Culver City. Its great for perfectly thin slices that don't deviate in size...much better than I can accomplish with my knife skills. It is the tool I go to for making gratins such as this.
Another tool that I use a lot in the kitchen is the microplane. It is perfect for adding a dusting of nutmeg, chocolate, zesting a lemon or what have you. Much better at the job than a box grater or similar tool.
- 1 1/2 lbs baking potato
- heavy cream
- 1/4 cup grated Parmesan cheese, divided
- 1/8 t nutmeg, divided
Butter your a 1.5 quart casserole dish. Slice potatoes with the mandolin. Put in layer of potatoes about 2-3 slices thick. Salt, Pepper, dusting of nutmeg, and 1/4 of the Parmesan. Repeat until all the potatoes are used and you are within an inch of the top. Pour in heavy cream until it just reaches the top layer. Put dish in microwave oven. Microwave on HIGH for 10 minutes, then 20 Minutes at half power.