Cheesy Potatoes Gratin
Source of Recipe
From "The Ski House Cookbook" by Sarah Pinneo
List of Ingredients
- Unsalted butter
- 2� pounds russet potatoes, peeled and very thinly sliced
- 1� cups heavy cream
- 1 cup whole milk
- 2 cloves garlic, peeled and sliced in half
- � tsp salt
- � tsp freshly ground black pepper
- 2 cups (8 ounces) grated Gruy�re
Instructions
- Preheat the oven to 375�F. Butter a 9- x 13-inch baking dish.
- Bring a large pot of salted water to a boil. Add the potatoes and cook for 3 minutes. Drain completely in a colander.
- 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.
- Place one-third of the potato slices in the baking dish, overlapping them to form a single layer. Sprinkle with � 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.
- Bake for 35 minutes, or until the potatoes are tender and the top is golden brown.
Serves 8
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