Sometimes, I will do a little background research to see if I can identify a recipe author. I found this recipe syndicated in a few newspapers, but no source was ever given. To the anonymous chef, whoever he or she may have been: well done! This is a wonderfully put together side dish, and easier to make than I had ever anticipated. My previous experience with any sort of potato gratin was limited to Betty Crocker box potatoes. This was a venture into uncharted territory.
I was very pleased with the result. The potatoes were very tender, and thoroughly infused with delicious cream. I chose to add the optional Gruyere cheese in between the potato layers and on top, because cheese is one of those good things that one cannot ever have too much of. Omitting the Gruyere would certainly lower the calorie count, but as regular readers of this blog will know, I am less concerned with calories and more concerned with flavor. Go ahead – add the cheese. :)
- 1 clove of garlic, peeled
- 1 teaspoon butter
- 4 large potatoes, peeled and thinly sliced
- Salt and black pepper to taste
- 2 cups half-and-half
- 1/2 cup milk
- 8 ounces Gruyere cheese, grated
Preheat the oven to 350 degrees Fahrenheit.
Use the garlic to thoroughly rub the inside of a 13” x 9” baking dish, and butter the dish.
In a medium cooking pot, cover the sliced potatoes with salted water and bring to a boil.
Cook the potatoes for 1 minute, and drain.
In a medium bowl, toss the potatoes with salt and pepper.
In a small bowl, mix together the half-and-half and milk.
Layer half of the potatoes in the prepared baking dish.
Cover the potatoes with half of the liquid.
Layer half of the grated cheese on top of the potatoes.
Repeat with the remaining potatoes, liquid, and cheese.
Bake for 50 to 60 minutes, or until the potatoes are tender and golden on top.
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