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Marlene's Crispy Cheesy Potatoes




Source of Recipe


Kimberlyn at Mimi's


Recipe Introduction


Kim's Notes:
Fantastic potatoes! Use a mandoline to slice the potatoes VERY thin and use a large shallow baking pan otherwise they won’t cook through.
Marlene’s Crispy, Cheesy Potatoes
Source of Recipe
Marlene at cookskorner.com



List of Ingredients





6 medium Yukon gold potatoes
1 clove garlic
2-3 T unsalted butter
salt and pepper
1/2- 3/4cup grated gruyere cheese
1/2 cup heavy cream
1/4 t nutmeg


Recipe




Heat the oven to 400. Slice the clove of garlic in half and rub around a baking sheet or shallow gratin dish. Then butter the pan or dish.
Peel the potatoes and slice thinly, about 1/8 of an inch thick. Drop the slices into cold water as they are sliced. Dry the slices off and lay them in the pan, just slightly overlapping. Sprinkle salt and pepper then a layer of cheese over the potatoes. Do two more layers of potatoes, salt, pepper and cheese. There should be no more than three layers. If there are, you need two pans.
Add the heavy cream, but stop just before the cream reaches the top layer. It should not be covered. Sprinkle the top with nutmeg and dot with the butter.
Bake for 30 minutes until the top is brown and crispy.
Let stand 10 - 15 minutes before slicing.
Serves 8 – 10.