"There's nothing cozier and more comforting than a bubbling casserole of cheesy potatoes in the winter. This rustic side is often prepared in a large gratin dish, which can be plunked in the center of a table for indulgent family-style serving. However, when the holidays beckon and your menu demands a little fancifying, dress up this moreish dish by portioning and baking it in elegant individual ramekins."
"Use small (not baby) potatoes for layering into the ramekins. It's important to slice the potatoes as thinly as possible. A mandoline works best for this task, but you can also carefully cut the potatoes with a knife. Use organic potatoes when possible, and keep the skins on for extra nutrients and texture just be sure to give the potatoes a good scrubbing and dry thoroughly before slicing."
"Heat the oven to 350 degrees. Butter 8 (6-ounce or 3/4 cup) ramekins. Whisk the sour cream, heavy cream, garlic, nutmeg, 1 teaspoon salt and 1/2 teaspoon freshly ground black pepper together in a bowl. Arrange two layers of potatoes, slightly overlapping, in the ramekins. Spread a layer of the cream mixture over the potatoes and then top with a sprinkling of cheese."
Thinly sliced Yukon Gold potatoes are layered in buttered ramekins with a sour cream and cream mixture, grated Gruyère, and seasonings. A mandoline yields the thinnest slices; skins may be left on after thorough scrubbing. Ramekins bake at 350°F until potatoes are tender and tops brown. The preparation yields eight servings using eight 6-ounce ramekins, or can be made in a 2-quart baking dish or gratin. Active time is about 20 minutes and total time about 1 hour 20 minutes.
Read at www.mercurynews.com
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