Potato Gratin

1. Preheat and Grease

Preheat your oven to 350°F (175°C). While it heats, generously butter a 9- by 12-inch gratin dish to prevent sticking and add flavor.

2. Layer Potatoes

Start by arranging the potato slices in the dish, overlapping them like shingles. Sprinkle each layer with a pinch of salt and a dash of fresh-ground black pepper. Continue layering the remaining potato slices, aiming for two or three layers in total, always seasoning each layer.

3. Add Milk

Next, pour the milk evenly over the potatoes. The milk should just reach the bottom of the top layer; if it doesn't, add a bit more until it does. This step is crucial as it ensures the potatoes cook evenly and become tender.

4. Top with Butter

Distribute the butter pieces evenly on top of the layered potatoes. The butter will melt and seep through the layers, adding richness and helping the top to brown beautifully.

5. Bake

Place the dish in the preheated oven and bake for about 1 hour. Halfway through the baking time, use a metal spatula to press the potatoes down gently. This step keeps the top layer moist and ensures even cooking throughout.

6. Check for Doneness

Periodically check for doneness after the halfway point. The gratin is ready when the potatoes are soft all the way through, and the top is a deep golden brown and bubbling.

7. Rest and Serve

Once done, let the gratin rest for a few minutes before serving. This brief resting time helps the layers set and makes serving easier. Enjoy the comforting, golden goodness of your homemade potato gratin!