Potato Gratin

1. 1

   Pour half of the heavy cream and half of the milk into a shallow skillet.

2. 2

   Stir in the garlic, 1/2 teaspoon salt, 1/4 teaspoon freshly ground black pepper and the bay leaf.

3. 3

   Slice the potatoes into disks about 1/8 inch thick and place in the pan.

4. 4

   Barely cover the potatoes with the remaining cream and milk.

5. 5

   Place the potatoes over medium-low heat and simmer for 1 hour.

6. 6

   To avoid curdling, do not let the mixture boil, and do not allow the potatoes to stick to the bottom of the pan -- they will scorch.

7. 7

   The potatoes can be prepared ahead of time to this point and kept at room temperature.

8. 8

   Thirty minutes before serving, preheat the oven to 425 degrees.

9. 9

   Transfer the potato mixture into a shallow baking pan and shake to distribute evenly.

10. 10

    Sprinkle the cheese evenly over the potatoes, place in the oven and bake for 20 minutes.

11. 11

    Serve with a veal chop, a steak or any other roasted meat.

* Per serving · 4 servings · Values may vary.

No additional tips available.