Title: Gratin of Potatoes and Cheese
Categories: Garlic Vegetable
Yield: 8 Servings
| 2 | | Lg. Cloves Garlic * |
| 4 | | Lg. Idaho Potatoes ** |
| | | Salt & Pepper To Taste |
| 2 | c | Grated Gruyere Cheese |
| 2 | pt | Whipping Cream |
* Garlic cloves should be peeled and split. ** Potatoes should be peeled
and sliced paper-thin. (Slice at the last minute so that they do not
darken; do not soak in cold water).
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Preheat the oven to 325 degrees F. Rub the bottom and sides of a gratin
dish with the cut sides of the garlic. Leave the garlic in the dish. Cover
with a layer of potatoes. Sprinkle with some salt and freshly ground
pepper and cheese. Pour some cream over the whole thing. Repeat until all
the potatoes, cream, and cheese are used. Place the pan, uncovered in the
oven. (Put a baking sheet underneath to catch spills.) Bake for 1 hour or
more, until the top is browned and the cream has cooked down to a thick
sauce. During the first 1/2 hour of cooking, use a broad spatula to push
the top layers of potatoes into the cream every once in a while. Serve hot,
at room temerature or cold.