November 16, 2015

Potato Gratin

Shared by Mary W.
The Hartford


4 Potatoes, peeled and sliced thin
1 tablespoon Butter
4 cloves Garlic, minced or sliced thin
2 cups Heavy cream
½ cup (or more) Swiss or Gruyere cheese, grated
Salt and pepper to taste
Nutmeg to taste


Preheat oven to 375 degrees.

1. Melt butter in a heavy saucepan. Add garlic and sweat briefly.

2. Add heavy cream. Bring to a boil then simmer until 1½ cups remain.

3. Season with salt, pepper and nutmeg. Liquid should almost taste over-seasoned.

4. In a large bowl, combine sliced potatoes and cheese. Toss well to combine.

5. Spray a 13-inch by 9-inch baking pan with vegetable spray. Layer potato-and-cheese mixture evenly in the baking pan.

6. Pour heavy cream mixture evenly over layered potatoes.

7. Bake for 1 hour or until potatoes are tender and there is a deep brown crust on top. Let rest for 5 minutes and serve.

Serves 4

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