Potato Gratin

Name: Potato Gratin
Prep time: 30 min
Total time: 1 h 15 min
Yield: 8 serving(s)
Ingredients: 2 tbsp. butter; 4 large garlic cloves, peeled; 2 c. milk; 2 c. heavy cream; 2 tsp. kosher salt, plus more to taste; 3 lb. russet potatoes (about 4 large potatoes); Freshly ground pepper; 3 c. shredded Gruyère

By Carrie MoreyPublished: Oct 7, 2013

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Yields:

8 serving(s)

Prep Time:

30 mins

Total Time:

1 hr 15 mins

Cal/Serv:

587

Rubbing garlic on the pan before cooking contributes mellow depth to a rich classic.

Recipes adapted from Callie's Biscuits & Southern Traditions by Carrie Morey.

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Ingredients

2 Tbsp. butter
4 large garlic cloves, peeled
2 cups milk
2 cups heavy cream
2 tsp. kosher salt, plus more to taste
3 lb. russet potatoes (about 4 large potatoes)
Freshly ground pepper
3 cups shredded Gruyère

Directions

1. Step 1Butter a 2-quart casserole dish or enamel-coated cast-iron skillet, then rub with 1 garlic clove. Discard garlic.
2. Step 2In a large saucepan over medium-high heat, combine milk, cream, salt, and remaining garlic. Bring to a boil, then reduce heat to low and simmer for 5 minutes. Remove garlic and discard.
3. Step 3Preheat oven to 350°F. Meanwhile, peel and rinse the potatoes. Pat dry with a paper towel, then cut into 1/8-inch-thick slices.
4. Step 4Overlap the potatoes in a circular pattern to cover the bottom of the dish. Top with 1/4 cup of the milk mixture, a few grinds of pepper, a sprinkle of salt, and 3/4 cup cheese. Repeat process (reserving 1/2 cup of the cheese) until layers are 1/2 inch from the top of the dish. Pour additional milk mixture up to top of potatoes (you may not need to use all of it). Top with the reserved cheese.
5. Step 5Place the dish on a foil-lined baking sheet and bake until casserole is bubbling, cheese is brown, and a knife easily pierces the potatoes, 30 to 45 minutes. Remove from oven and let cool for 10 to 12 minutes before serving.