Potato Gratin

steps

1. Preheat oven to 350 degrees. Slice potatoes lengthwise on a mandolin and immediately transfer to a bowl of cold water as they are being sliced.
2. Combine cream, milk, and herbs in a large bowl. Drain sliced potatoes very well in a colander, and then in batches on a towel. Add potatoes to cream mixture and season with Salt and Pepper.
3. Butter a large glass or enameled baking pan. Add potatoes by hand, keeping layers as flat as possible. Add any residual cream from the bowl and cover with a layer of plastic wrap, then a layer of aluminum foil. Bake for 45 minutes, then uncover and check for doneness with a knife. If tender all the way through, microplane Parmigiano Reggiano on top liberally and bake another 5 to 10 min, or until all layers are tender. Let stand at least 10 minutes. Top with additional herbs and salt and pepper as needed.