Potato Week: Potato Gratin

OMG we have so many potatoes.

In the spirit of cooking through them all, this week is Potato Week here at Farm Share Stories. One new potato dish each day, Monday through Friday.

Today's is a potato gratin. (You may remember when I was wondering what a "dauphinois" was; it's this!)

This is thinly sliced potatoes (thank you, mandoline) layered in a baking dish, with cream-simmered-with-garlic poured over, and grated cheese and rosemary on top. It's a bit hard to tell from the picture, but we also tucked in a bunch of chopped chard.

The baking took longer than we expected: more than an hour at 350 degrees.

(The recipe we used is from a cookbook manuscript I'm working on. In the meantime, here's how Smitten Kitchen makes a potato gratin; here's a recipe from Epicurious that uses sweet potatoes as well as standard ones.)