Scalloped potato

By markemilw

Martha stewart

Ingredients

• 3 # Yukon Potatoes, peeled and sliced paper thin
• 3 cups Milk
• 1 clove garlic
• 3 T Butter, unsalted and softened
• Coarse Salt and Ground Black Pepper
• 1 cup Heavy Cream
• 5 oz Gruyere Cheese, Grated

Preparation

Step 1

Preheat Over to 325-degrees with rack in the lower third of oven. Combine sliced potatoes and milk in a large saucepan over high heat. Bring to a boil and immediately reduce heat to low, cover and simmer until potatoes are just tender.

Place in a colander over a large bowl and drain potatoes, reserving the milk (you should have about 2 cups of thick, starchy milk – if potatoes absorbed more than 1 cup of milk, add enough milk to bring the reserved milk to 2 cups).

Rub a 3-1/2 qt. oval baking dish with garlic and butter. Arrange sliced potatoes in a baking dish, season with salt and pepper. Dot with remaining butter and pour over the reserved cooking milk and cream. Sprinkle cheese lightly between layers and over the top.

Transfer baking dish to over and bake until cheese becomes deep golden brown and milk has reduced and thickened (80-90 minutes).

• I add a few cloves of garlic to the milk when initially cooking the potatoes.
• I use more cheese and sprinkle between every 3rd-4th layer.