Potato Gratin

Ingredients

• 2 ¼ cups heavy cream
• 1 cup whole milk
• 1 large clove garlic, peeled and minced
• Kosher salt and freshly ground black pepper to taste
• 1 bay leaf
• 2 pounds boiling potatoes, peeled
• ¼ cup grated Swiss cheese

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    707 calories; 54 grams fat; 33 grams saturated fat; 15 grams monounsaturated fat; 2 grams polyunsaturated fat; 47 grams carbohydrates; 5 grams dietary fiber; 8 grams sugars; 11 grams protein; 197 milligrams cholesterol; 96 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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Four servings

Preparation

1. Pour half of the heavy cream and half of the milk into a shallow skillet. Stir in the garlic, 1/2 teaspoon salt, 1/4 teaspoon freshly ground black pepper and the bay leaf. Slice the potatoes into disks about 1/8 inch thick and place in the pan. Barely cover the potatoes with the remaining cream and milk.
2. Place the potatoes over medium-low heat and simmer for 1 hour. To avoid curdling, do not let the mixture boil, and do not allow the potatoes to stick to the bottom of the pan — they will scorch. The potatoes can be prepared ahead of time to this point and kept at room temperature.
3. Thirty minutes before serving, preheat the oven to 425 degrees. Transfer the potato mixture into a shallow baking pan and shake to distribute evenly. Sprinkle the cheese evenly over the potatoes, place in the oven and bake for 20 minutes. Serve with a veal chop, a steak or any other roasted meat.

1 hour 30 minutes