- Rating:
- Servings:
- 6 - 8
- Difficulty:
- Total Time:
- Recipe By:
- Jacques Pepin
Ingredients
- 1 3/4 pounds Yukon Gold Potatoes peeled
- 3 cups Milk
- 1 1/2 teaspoons Chopped Garlic or 2 or 3 cloves peeeld crushed and finely chopped
- 3/4 teaspoon Salt
- 1/2 teaspoon Fresh Ground Black Pepper
- 1/2 cup Heavy Cream
Directions
Preheat the oven to 375°F. Wash the peeled potatoes, and slice them by hand or with the slicing blade of a food processor into slices 1/8 inch thick. Do not wash the slices. Place the potato slices in a saucepan with the milk, garlic, salt and pepper. Bring to a boil, stirring gently to separate the slices and prevent the mixture from scorching. It will thicken as it reaches a boil.
Pour the potato mixture into a 6 cup gratin dish and pour the cream on top. Place the dish on a cookie sheet, and bake in the oven for 1 hour.
Let the potatoes rest for 20 to 30 minutes before serving.
