Title: Gratin of Potatoes & Cheese
Categories: Potato Cheese
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). ~------------------------------------------------------
~----------------- 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.