WHO: Katheryn’s Kitchen is a Food52-er from Canada who is new to the finalists' circle.
WHAT: A gratin you’ll want to make for every holiday dinner, and beyond.
HOW: Simmer, slice, then layer everything up, lasagna-style, and bake.
WHY WE LOVE IT: With an ingredients list so short, you won't be prepared for the elegant, distinguished, utterly incredible gratin that comes out of the oven. And after you take it out, we'd guard it if we were you -- our editors went at this with spoons straight out of the dish.
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These are your unassuming ingredients.
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First step: infuse the cream.
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While you're at it, caramelize some onions, too. Just remember: slow and low.
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Slice your potatoes very thinly -- and be careful!
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Now let's play the layering game.
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Obviously you'll need to add some cheese at this juncture.
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More potatoes, please.
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Remember that cream? Now is its time to shine.
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This isn't gratuitous, trust us. It's necessary. Into the oven it goes!
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Try not to drool, open a bottle of wine, and dig in.
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