Your Best Potato Gratin

Amanda has a great mini-rasp grater perfect for nutmeg, but any Microplane will do!

The beginnings of a roux on the right, and the bacon just starting to render on the left. The roux will become the bechamel, and the bacon will be mixed with onion for a filling.

It was just about time to add the milk to the bechamel -- the roux had thickened, but hadn't yet browned, and the raw flour taste had been cooked out.

After adding the milk, the bechamel thickens. To this, we added creme fraiche, nutmeg, and brown sugar, making an incredibly delicious sauce.

A Japanese-style mandoline is very helpful in achieving 1/8" slices, but be hyper aware of your fingers! A sharp knife would also do it, but since most of Amanda's knives resemble canoe paddles...

We didn't have individual gratin dishes, so we made gratin for two!

After layering the sweet potatoes and the bechamel, we added some of the onion/bacon mixture, and repeated.

We finished with a thin layer of parmesan cheese, and into the oven.

To get those gorgeous brown bits, we ran it under the broiler for a minute or so.

The recipe calls for two medium leeks. Our leeks were on the small side, so we used three.

Most people clean leeks by slicing them in half lengthwise and rinsing them under running water. Amanda, having much leek experience, thinks they get cleaner by cutting them...

... and then adding them to a bowl of water. She agitates them a bit, and then lifts them out of the (now dirty) water. It works like a charm, and is far more dependable than the other method!

As you slice the potatoes, be sure to put them right into cold water. Potatoes oxidize and turn brown very quickly.

After sautéing the leeks slowly, we add the garlic and a splash of vermouth.

Assembly time! As Merrill dries the slices of potato, Amanda begins to (compulsively) lay down the slices in the dish.

You pour the cream slowly over the potatoes, finish the dish with a few shavings of guyere, and into the oven it goes.