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Side Dish
French
6 servings
1 hour
1 hour
1¾ pounds Yukon Gold Potatoes, peeled
3 cups milk
1½ teaspoons chopped garlic or 2 or 3 cloves, peeled, crushed and finely chopped
¾ teaspoon salt
½ teaspoon fresh ground black pepper
½ 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 ⅛ 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.
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