Potato Gratin

Ingredients

• 2 tbsp. butter
• 4 clove garlic
• 2 c. milk
• 2 c. heavy cream
• 2 tsp. Kosher salt
• 3 lb. russet potatoes
• Freshly ground pepper
• 3 c. shredded Gruyère

Directions

1. Butter a 2-quart casserole dish or enamel-coated cast-iron skillet, then rub with 1 garlic clove. Discard garlic.
2. In a large saucepan over medium-high heat, combine milk, cream, salt, and remaining garlic. Bring to a boil, then reduce heat to low and simmer for 5 minutes. Remove garlic and discard.
3. Preheat oven to 350 degrees F. Meanwhile, peel and rinse the potatoes. Pat dry with a paper towel, then cut into 1/8-inch-thick slices.
4. Overlap the potatoes in a circular pattern to cover the bottom of the dish. Top with 1/4 cup of the milk mixture, a few grinds of pepper, a sprinkle of salt, and 3/4 cup cheese. Repeat process (reserving 1/2 cup of the cheese) until layers are 1/2 inch from the top of the dish. Pour additional milk mixture up to top of potatoes (you may not need to use all of it). Top with the reserved cheese.
5. Place the dish on a foil-lined baking sheet and bake until casserole is bubbling, cheese is brown, and a knife easily pierces the potatoes, 30 to 45 minutes. Remove from oven and let cool for 10 to 12 minutes before serving.
6. Source: countryliving.com