Potato Gratin
Instructions:
- 2 tablespoons unsalted butter
- 2 cloves garlic, minced
- 2½ pounds (8 to 10) russet potatoes, peeled and very thinly sliced
- Salt and freshly ground black pepper to taste
- 8 ounces Gruyere cheese, shredded
- 1 large egg
- 1 cup milk
- 1 cup heavy or whipping cream
1. Preheat the oven to 375° F.
2. Butter the bottom and sides of a 13 × 9 × 2-inch gratin dish. Then, scatter the minced garlic over the bottom.
3. Make a single layer of potato slices in the dish, season with salt and pepper, and sprinkle with a few tablespoons of cheese. Repeat the layers until all the potatoes are used.
4. Whisk together the egg, milk, and cream; pour this mixture over the potatoes. Sprinkle all the remaining cheese on top.
5. Bake until the potatoes are tender and the top is bubbling and golden brown, about 1 hour. Serve piping hot.