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© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
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Servings: 6
1 teaspoon butter
1 large garlic clove, peeled
1 cup whipping cream
⅓ cup whole milk
1 teaspoon salt
⅛ teaspoon ground pepper
2 pounds potatoes, peeled and cut into ⅛ inch slices
1 cup Gruyere, coarsely shredded
¼ cup Parmesan, finely grated
Preheat oven to 350°F.
Lightly butter a 2 quart shallow baking dish Lightly crush garlic with side of knife. Heat cream, milk, garlic, salt and pepper in a small saucepan over medium heat until small bubbles appear around the edge. Remove from heat and let stand 10 minutes. Arrange half the potatoes in overlapping slices along the bottom the prepared dish. Pour half the cream mixture over the potatoes, then sprinkle with half the cheese. Repeat with remaining potatoes and cheese. Bake 60 to 70 minutes until top is a deep brown and potatoes are tender when pierced with a knife.