Cheesy Scalloped Potatoes
2 pounds boiling potatoes (about 5 to 6 cups); peeled and sliced ⅛-inch thick
1 sliced onion
2 cups milk
1⅓ cups heavy cream
1 large garlic clove, minced
¾ teaspoon salt
½ teaspoon black pepper
1 tablespoon butter
½ cup grated Gruyere cheese
1. Preheat oven to 350 degrees.
2. Place potatoes and onion in a large saucepan. Add milk, cream, garlic, salt, and pepper; bring to a boil over
moderate heat, stirring with a wooden spatula to prevent scorching. Remove pan from heat.
3. Pour potato mixture into a well-buttered 11 x 17 Pyrex gratin dish. Sprinkle grated cheese over all;
place on baking sheet and bake for about 1 hour. The potatoes are done when they are browned and the
tip of a knife pierces the potato easily.
4. Let the dish stand for 15 minutes before serving.