Julie's Potatoes AuGratin

If you can get the gruyere cheese for this recipe, do. It really adds a great taste.

2 garlic cloves, peeled and split
4 large Idaho potatoes
salt & pepper, to taste
2 C gruyere cheese or swiss cheese, grated (or a combination)
2 -3 C milk

Preheat the oven to 325 degrees F. Rub the bottom and sides of a gratin dish or 2 quart casserole with the cut sides of the garlic. Leave the garlic in the dish, if desired, or remove it if you prefer a less garlicky taste.
Peel potatoes and slice paper-thin (slice at the last minute so that they do not darken). Toss potatoes in flour. Place a layer of potato slices in dish and sprinkle with some salt and freshly ground pepper and cheese
Pour some milk over the potatoes. (If you want a real rich dish, substitute cream.) Repeat layers until all the potatoes, milk, and cheese are used. 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 milk has cooked down to a thick sauce.
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. Serve hot.

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