Potato Gratin

I first made Potato Gratin with Gruyere years ago. I remember feeling so decadent splurging so much on the cheese. I now am much more comfortable paying for quality ingredients and it is so very worth it. C would be equally happy with sliced American cheese. In fact, he didn't even realize sliced cheese was called American cheese. He and Miss F both love the sliced American cheese (I can only stomach it on a grilled cheese.) I will not eat cheese unless it is one of two things: melted or some sort of soft cheese (like a triple creme brie.) I just don't like cheese that much. But you melt it over some potatoes soaked in a pot full of cream: sold. Note that this picture is of a 11x13 pan that I doubled the recipe for Easter dinner. This recipe is adapted from Martha Stewart.

Potato Gratin

2 ½ pounds potatoes
1 ½ cups heavy cream
1 cup whole milk
1 garlic clove, halved
1 ½ teaspoons salt
3 ounces Gruyere cheese, grated (1 cup)

Preheat oven to 375 degrees. Peel potatoes, and place in a bowl of water to prevent discoloring. Rub inside of a 9-by-12-inch oval baking dish with cut sides of garlic. Heat cream, milk, garlic and salt in a medium saucepan over medium heat until bubbles form around edge. Season with pepper. Remove from heat.

Meanwhile, slice potatoes 1/8 inch thick. Layer the potatoes in the baking dish, pouring a ladle full of the cream mixture over each layer and sprinkling cheese over alternating layers. Pour the remaining warm cream mixture over top of the final layer. Sprinkle the top with the remaining Gruyere. Bake (with a baking sheet placed on the rack below to catch drips) until potatoes are fork tender and top is bubbling and brown, about 1 hour and 15 minutes.

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