the story recipes menus bibliography restaurant reviews links basics salads soups savory sides savory entrees sweets drinks Grilled Asparagus Bread Dressing Tzatziki Hummus Sunomono Coconut Rice Peanut Sauce Potato Gratin Potato Rolls Potato Salad Summer Hashbrowns Ridiculous mushroom shock home estarcion home POTATO GRATIN fair warning ­ this is an extremely rich, gratifying, addicting dish   potatoes, grated super-thin cream (1 pint for 3-4 medium potatoes) salt, pepper nutmeg 1 bay leaf   *Preheat your oven to 375F. *Grate your potatoes. You should put them in water as you grate them to keep them from turning pink. You should wind up with a bunch of very very thin disks. *Find a cake-type pan ­ an 11x9" or some such pan should be fine. Make sure the pan is a an inch taller than your potato layers… it will bubble over while it cooks. Your layer of potatoes should wind up being between 0.5" and 1" high. Size your pan according to how many potatoes you used. *Put half the potatoes in the pan, and add salt and pepper and a little nutmeg. Put the bay leaf in. Pour in half the cream. Add the rest of the potatoes, more salt and pepper, a little more nutmeg, and pour in the rest of the cream. (If you want, you can use half & half, or some cream and some veggie or chicken stock.) *Put the potatoes in the oven. Cook them for about 45minutes. The top of the pan should be bubbly and browning, but not burnt, and the potatoes should be cooked through.