Prep 15 mins
Cook 1 hr
- 2 garlic cloves, peeled and split (optional)
- 4 large idaho potatoes
- salt & pepper, to taste (optional)
- 2 cups gruyere cheese or 2 cups swiss cheese, grated
- 2 pints whipping cream
- Preheat the oven to 325 degrees F.
- Rub the bottom and sides of a gratin dish or 2 quart casserole with the cut sides of the garlic, if you are using the garlic. Leave the garlic in the dish, if desired, or remove it if you prefer a less garlicky taste.
- Peel potatoes and slice paper-thin (slice at the last minute so that they do not darken).
- Place a layer of potato slices in dish and sprinkle with some salt and freshly ground pepper and cheese (Gruyere is best, but if you are on a budget you may prefer Swiss.
- Pour some cream over the potatoes.
- Repeat layers until all the potatoes, cream, and cheese are used.
- Place the pan in the oven, uncovered, with a baking sheet underneath to catch spills and bake for 1 hour or until the top is browned and the cream has cooked down to a thick sauce.
- During the first half hour of cooking, use a broad spatula to push the top layers of potatoes into the cream every once in a while.
- Serve hot.
Tried this and stuck to the recipe like glue! Result? Perfect and very tasty!! Everybody wanted more! This is also a great recipe to make with steaks when guests come.