Vegetables: Rachel Ray's Cheesy Potatoes

By JoFClark

Ingredients

• 2 cups milk
• 3 cloves garlic, smashed and peeled
• Salt
• 3 pounds baking potatoes, peeled and sliced 1/4" thick
• 3 oz Gruyere cheese, coarsely grated (about 3/4 cup)
• Pinch of cayenne pepper
• Black pepper
• 1 cup heavy cream

Preparation

Step 1

Place rack in the top half of the oven and preheat to 375 degrees. In a large saucepan, combine 2 cups water with the milk, garlic and 1/2 t salt. Add potatoes and bring to a oil over medium-high heat stirring occasionally to prevent potatoes from sticking to the bottom of the pan. Reduce heat to medium and simmer until the potatoes are tender but still slightly firm, about 8 minutes.

Remove the saucepan from the heat and using a slotted spoon, transfer half the potatoes to a buttered 9X13" dish. Place evenly. Sprinkle with half the cheese and cayenne; season with salt and pepper to taste. Repeat. Pour cream evenly on top. Bake until golden and crops on top, 40-45 minutes. Let stand 5 minutes before serving.