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MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Scalloped Potato Gratin
 Categories: Potatoes, Dairy, Cheese, Herbs
      Yield: 9 Servings
 
    1/4 c  Unsalted butter; more for
           - greasing foil, room temp
      3 c  Heavy cream
    1/4 c  Chopped fresh sage leaves
      4 cl Garlic; fine grated or
           - minced
    1/4 ts Fresh grated nutmeg
  1 1/2 ts Fine sea salt; more as
           - needed
      5 lg Eggs
      4 lb Russet potatoes
           Fresh ground black pepper
  2 1/4 c  Grated Gruyère
 
  Set oven @ 350ºF/175ºC, and brush 1/4 cup butter on a
  rimmed 17" X 13" baking sheet. Brush one or two pieces
  of foil (enough to cover the top of the pan) with more
  butter. Set the foil aside.
  
  In a medium pot, bring the cream, sage, garlic, nutmeg,
  and a pinch of salt to a simmer. Simmer until reduced by
  a quarter, about 15 minutes.
  
  In a large heatproof bowl, lightly beat the eggs.
  Beating constantly, gradually add a little of the hot
  cream to the eggs, then slowly pour in the rest of the
  hot cream, whisking to prevent the eggs from curdling.
  Set aside.
  
  Using a mandoline or a sharp knife, slice the potatoes
  into 1/8" thick rounds.
  
  Arrange one layer of potatoes on the buttered baking
  sheet, slightly overlapping the slices. Sprinkle with
  3/4 teaspoon of the salt, add pepper to taste, then pour
  half the egg mixture over the potatoes. Top with 1/2 cup
  cheese. Repeat the layers of potato, seasoning and egg
  mixture. Top with the remaining 1 3/4 cups cheese. Cover
  the baking sheet with the foil (buttered-side down) and
  bake for 20 minutes. Remove the foil and bake until the
  potatoes and cheese are browned and bubbling, 25 to 30
  minutes. Let cool slightly, then serve.
  
  TIP: You can assemble the gratin up to 4 hours before
  baking. Store it, loosely covered, in the fridge. The
  gratin can also be baked 4 hours ahead, kept uncovered
  at room temperature, and then reheated in a 450ºF/232ºC
  oven until the top is shiny. It’s not quite as gooey as
  when freshly baked, but it’s still quite good.
  
  By: Melissa Clark
  
  Yield: 8 to 10 servings
  
  RECIPE FROM: https://cooking.nytimes.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

... Canapes:  A sandwich that's cut into 24 pieces.
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