Gratin of Potatoes and Cheese
2 Large Cloves Garlic*
4 Large Red, White or Yukon Gold Potatoes**
2C Grated Gruyere Cheese
Salt
Pepper
2C Whipping Cream
*Garlic cloves should be peeled and split
**Potatoes should be peeled and sliced paper-thin. (Slice
at the last minute so that they do not darken; do not soak
in cold water)
Preheat oven to 325. Rub the bottom and sides of a gratin
dish with the cut sides of the garlic. Leave the garlic in
the dish. Cover with a layer of potatoes. Sprinkle with some
salt, pepper and cheese. Pour some cream over the whole thing.
Repeat until all potatoes, cream and cheese are used. Place
the pan, uncovered in the oven. (Put a baking sheet underneath
to catch spills.) Bake for 1 hour or more, until the top is
browned and the cream has cooked down to a thick sauce. During
the first 30 minutes of cooking, use a broad spatula to push
the top layers of potatoes into the cream every once in a
while. Serve hot. |