Ingredients
The following ingredients have 6 Servings
- 1 1/2 cups whole milk
- 2 garlic cloves, divided
- 2 tablespoons unsalted butter, softened, divided
- 1 1/2 pounds Yukon Gold potatoes
- Kosher salt and freshly ground pepper
- 2 cups grated Gruyère, divided
Instruction
- Heat the oven to 425°F. Pour the milk into a small heavy saucepan. Peel and smash 1 garlic clove and add to the milk. Warm over medium-low heat until the milk starts to bubble at the edges. Remove from the heat and let steep.
- Peel the remaining garlic clove, cut in half, and rub the cut sides around the inside of an oval gratin dish about 9 inches long and 2 inches deep. Rub 1 tablespoon of the butter inside of the baking dish.
- Peel the potatoes and cut into ⅛-inch-thick slices (I use a mandoline to get them nice and even), laying the slices on a kitchen towel to drain. Layer about one-third of the potatoes in the bottom of the baking dish, fanning them into concentric, overlapping circles. Season with salt and pepper; sprinkle with one-third of the cheese. Repeat with 2 more layers of potatoes, salt. pepper, and cheese, making the top layer as neat and tidy as you can.
- Remove the garlic clove from the hot milk. Pour the milk evenly over the potatoes. Dot the top of the potatoes with the remaining 1 tablespoon of the butter. Bake the gratin for about 30 minutes, until browned and bubbly. Let cool for 5 minutes before serving.
