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Cheesy Potatoes Gratin

Source of Recipe


From "The Ski House Cookbook" by Sarah Pinneo



List of Ingredients



• Unsalted butter
  
• 2½ pounds russet potatoes, peeled and very thinly sliced
  
• 1½ cups heavy cream
  
• 1 cup whole milk
  
• 2 cloves garlic, peeled and sliced in half
  
• ¾ tsp salt
  
• ¼ tsp freshly ground black pepper
  
• 2 cups (8 ounces) grated Gruyère
  






Instructions



1. Preheat the oven to 375°F. Butter a 9- x 13-inch baking dish.
   
   
2. Bring a large pot of salted water to a boil. Add the potatoes and cook for 3 minutes. Drain completely in a colander.
   
   
3. Heat the cream, milk, and garlic in a medium saucepan over medium-high heat. Bring to a simmer and then turn off the heat, cover, and let stand for 5 minutes. Discard the garlic and stir in the salt and pepper.
   
   
4. Place one-third of the potato slices in the baking dish, overlapping them to form a single layer. Sprinkle with ½ cup of the cheese. Repeat with another layer of potatoes and cheese. Finish with a layer of potatoes. Pour the cream mixture over the potatoes and then sprinkle with the remaining 1 cup cheese.
   
   
5. Bake for 35 minutes, or until the potatoes are tender and the top is golden brown.
   
   
   Serves 8