The easiest potatoe dish ever

[Guest guest]

1 large garlic clove, halved

2 pounds Yukon Gold or russet potatoes, peeled and thinly sliced

Coarse salt and freshly ground white pepper

1 cup grated Beaufort or Gruyère cheese (about 4 ounces)

1 1/2 cups heavy cream

1 cup whole milk

Pinch of freshly grated nutmeg

Butter, for casserole dish

 

 

 

 

 

 

 

1. Heat the oven to 350° and line a baking sheet with foil. Rub the

inside of a 3-quart enameled cast-iron casserole dish with the

garlic, pressing hard so it releases its juices. When the garlic

juice dries, generously butter the casserole dish. Layer the potatoes

in the dish, seasoning them with salt and white pepper as you go.

After half of the potatoes have been used, sprinkle them with half of

the cheese.

2. Combine the cream and milk in a large measuring cup or a bowl and

add the nutmeg. Pour the cream and milk over the potatoes. Place the

dish on top of the stove over medium-high heat, but watch it

carefully. When the cream starts to simmer, about 4 minutes, turn off

the heat and sprinkle the remaining cheese on top.

3. Place the casserole dish on the foil-lined baking sheet and bake

the gratin until the potatoes are tender when a knife is inserted,

about 1 hour. The top will be brown and bubbly. Let the gratin sit

for 10 to 15 minutes before serving.