There is something rustic about a well-prepared potato gratin. With its French roots, the dish holds up well to variations in cheese, additional ingredients and baking methods. In this recipe, the use of three white cheeses retains the classic white color but provides a complexity to the sauce. The addition of bacon and scallions adds a flavor nuance and color to the final dish. Using the country ham option to line the custard cups adds a pleasant salty, hardiness to the dish and creates a small entrée as a partner with a lunch salad.
2 lbs russet potatoes
1 clove garlic, peeled
4 slices bacon, diced
1/3 c scallions, sliced thin
3 c whipping cream
½ t kosher salt
1/8 t freshly grated black pepper
pinch fresh grated nutmeg
1/3 c Gruyere cheese, shredded
1/3 c white cheddar cheese, shredded
¼ c Parmigiano-Reggiano, shredded
8-12 thin slices country ham (optional)
Heat oven to 400°F.