Gratin of Potatoes and Cheese

--Adopted Recipe--

• Ready In: 1 hr 15 mins
• Serves: 8

Ingredients

• 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

Directions

1. Preheat the oven to 325 degrees F.
2. 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.
3. Peel potatoes and slice paper-thin (slice at the last minute so that they do not darken).
4. 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.
5. Pour some cream over the potatoes.
6. Repeat layers until all the potatoes, cream, and cheese are used.
7. 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.
8. 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.
9. Serve hot.