A quarter of a nutmeg grated into simmering cream is enough to perfume a whole gratin: Place des Épices’ organic whole nutmeg, hand-harvested and sun-dried for weeks, lends its incomparably powerful fragrance to golden layers of potato.
Serves 6 · 1 h 30 min
- Thinly slice 2 1/4 lb (1 kg) potatoes, and rub a baking dish with a cut garlic clove, then butter it.
- Bring 2 cups (500 ml) milk and 1 cup (250 ml) heavy cream to a simmer with salt, pepper and a quarter of a whole nutmeg, freshly grated.
- Layer the potatoes in the dish and pour the hot cream over them.
- Bake at 325°F (160°C) for 1 hour 15 minutes, until the potatoes are tender and the top is golden.
The star of this recipe: Whole Nutmeg, by Place des Épices.
