Gratin Dauphinois
By Chef Jacques Pepin


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 


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.