Potato Gratin

By AnnieMro

Ingredients

• 1/2 cup milk
• 1 cup whipping cream
• 4 cloves garlic, sliced
• 1 tbsp. fresh thyme or 1 tsp. dried
• 1 1/2 tsp. chopped rosemary
• 2 lbs. yukon gold potatoes, peeled and thinly sliced with a mandolin
• salt and freshly ground pepper
• 3 tbsp. butter
• 1/2 cup grated Parmesan

Preparation

Step 1

Preheat oven to 400F. Combine milk, cream, garlic, thyme and rosemary in a wide pot over medium heat and bring to a boil. Remove from heat, add potatoes and stir together. Season well with salt and pepper.

Use 1 tbsp. of butter to grease a casserole dish large enough to hold the potatoes to come 3/4 of the way up. Using a slotted spoon, transfer half of potatoes into dish. Sprinkle with 1/4 cup cheese, then add remaining potatoes and pour over liquid, making sure to tuck garlic under potatoes so that it doesn't burn. Sprinkle with remaining 1/4 cup cheese and dot remaining 2 tbsp. of butter on top.

Place dish on a baking sheet to catch any drips and bake for 50-60 mins. until potatoes are tender and liquid is absorbed.