POTATOES AU GRATIN

I love crispy potatoes, and this side dish covers all the comfort-food bases: cheesy, salty, and pepper-packed. Serve with the Rib-Eye with Sriracha-Soy Marinade or the Grilled BBQ T-bone with Kentucky Bourbon  and you will hit a home run every time.

SERVES 8 TO 10

PREP TIME: 15 MINUTES

COOKING TIME: 1 HOUR

pounds Idaho potatoes, peeled and sliced -inch thick

½ cup (¼ pound) unsalted butter

2 cups whole milk

2 cups heavy cream

1 tablespoon kosher salt

1 tablespoon freshly ground black pepper

1 pinch ground nutmeg

6 ounces Swiss cheese, grated

4 ounces Parmesan cheese, grated

½ cup fine bread crumbs

1 Preheat the oven to 350°F. Lightly grease a 9- by 13-inch baking dish.

2 Bring a large pot of water to a boil over high heat and cook the potatoes for about 15 minutes—you want them cooked just halfway through. Drain the potatoes, place them in a large bowl, and let cool in the fridge.

3 In a medium saucepan, melt the butter over medium heat. Add the milk, heavy cream, salt, pepper, and nutmeg and let simmer for 5 minutes, and then remove from the heat.

4 Layer the potatoes in the baking dish, alternating them with the grated cheese. Top with the cream and milk mixture, then top with more cheese. Place a sheet of parchment paper over the potatoes

1 pinch ground nutmeg

6 ounces Swiss cheese, grated

4 ounces Parmesan cheese, grated

½ cup fine bread crumbs