Potato Gratin with Juniper

Gourmet Magazine, Sept. 2005

Serves 4 to 6

1 ½ teaspoon juniper berries, finely ground

1 cup heavy cream

¾ stick [6 tablespoons] unsalted butter, melted

1 ¼ teaspoons salt

¾ teaspoon black pepper

2 pounds russet [baking] potatoes (about 4)

Put oven rack in middle position and preheat oven to 375 degrees F.

Finely grind juniper berries in grinder.

Whisk together cream, butter, 1 ¼ teaspoons ground juniper [discard remainder], salt, and pepper in a large bowl until combined. Peel potatoes and cut into 1/8 inch slices. Fold potato slices into cream mixture and transfer to a 2-quart shallow baking dish, spreading evenly. Cover tightly with foil and bake until potatoes are very tender, 50 minutes to 1 hour.

Preheat broiler.

Remove foil and broil potatoes 2 – 3 inches from heat until golden, about 6 minutes.

Let stand 10 minutes before serving.