It's a potato halo!
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Lots of people use cream, however i was trained to make use of milk. I've found it's plenty wealthy once it combines using the cheese and also the starch in the taters.
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You'll need two garlic clove cloves with this recipe.
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One smashed to infuse the milk.
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And yet another halved so that you can rub the baking dish by using it.
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When the dish is garlicked up, it's here we are at just a little butter.
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I set the baking pan on the top from the warm oven so the butter would soften enough to ensure that I possibly could rub it within the insides.
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Here we are at potato slicing! I recommend a mandoline.
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Dealing out potato cards.
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It will help in case your potato slices are somewhat dry -- you don't desire a watered lower gratin.
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Layering the potato slices within the pan is my personal favorite thing about this recipe.
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I personally use the bigger slices round the edges, and then any smaller sized pieces within the center.
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Don't be stingy using the pepper and salt!
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Gruyere may appear just like a workhorse cheese, but here it's really the only method to go.
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Jennifer lends much-needed moral support when i mind in to the third layer.
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The milk is great and garlicky, but still warm to touch.
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Some dots of butter on the top assist with the browning.
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About 30 minutes later.
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Author Notes: An oldie however a goodie, this hearkens to my cooking school days, with a few thanks and to Julia Child. Merrill Stubbs
- 1 1/2 cups milk
- 2 garlic clove cloves
- two tablespoons unsalted butter, softened
- 1 1/2 pounds Yukon Gold taters
- 2 cups grated Gruyere
- Pepper and salt
- Heat the oven to 425 levels. Place the milk in a tiny heavy saucepan and peel and smash among the garlic clove cloves. Combine it with the pot after which heat the milk lightly until it begins to bubble in the edges. Remove in the heat and let steep when you follow the recipe.
- Peel the 2nd garlic clove clove, work in two and rub the cut side around within an oblong gratin dish about 9 inches lengthy and a pair of inches deep. Rub 1 tablespoon from the butter over within the baking dish.
- Peel the taters and cut them into 1/8-inch-thick slices (I personally use a mandoline to obtain them nice even), lounging the slices on the kitchen towel to empty. Layer in regards to a third from the taters towards the bottom from the baking dish, fanning them into concentric, overlapping circles. Season the taters with pepper and salt and sprinkle another from the cheese them over. Repeat with two more layers of taters, pepper and salt and cheese, making the very best layer as newly made as possible.
- Take away the garlic clove clove in the hot milk and pour the milk evenly within the taters. Us dot the top taters using the remaining tablespoon of butter and bake the gratin for around half an hour, until it's browned and bubbly. Allow the taters awesome for five minutes before serving.
- This recipe is really a Community Pick !
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