Gratin of Potatoes and Cheese

1. 1

   Preheat the oven to 325 degrees F.

2. 2

   Rub the bottom and sides of a gratin dish or 2 quart casserole with the cut sides of the garlic, if you are using the garlic.

3. 3

   Leave the garlic in the dish, if desired, or remove it if you prefer a less garlicky taste.

4. 4

   Peel potatoes and slice paper-thin (slice at the last minute so that they do not darken).

5. 5

   Place a layer of potato slices in dish and sprinkle with some salt and freshly ground pepper and cheese (Gruyere is best, but if you are on a budget you may prefer Swiss.

6. 6

   Pour some cream over the potatoes.

7. 7

   Repeat layers until all the potatoes, cream, and cheese are used.

8. 8

   Place the pan in the oven, uncovered, with a baking sheet underneath to catch spills and bake for 1 hour or until the top is browned and the cream has cooked down to a thick sauce.

9. 9

   During the first half hour of cooking, use a broad spatula to push the top layers of potatoes into the cream every once in a while.

10. 10

    Serve hot.

* Per serving · 4 servings · Values may vary.

No additional tips available.